Eggplant Podi Curry Recipe is another traditional south Indian recipe that I grew up eating. Brinjal/eggplant has always been a favorite of mine growing up and I love my mom’s ennai kathirika and podi idicha curry. Podi, meaning freshly ground spices, is added to sauteed brinjals. I used to forget to note down her recipes and had to call her every time I made the same recipe. That’s when I started writing down my recipes. This is one such recipe from my collection, that reminds me of home and mom!
Eggplant Podi Recipe Ingredients
Eggplant 250 grams washed & cut 1 lenght wise
Urad dal 1 t.spoon
Channa dal 1 t.spoon
Corriander seeds 1.5 t.spoon
Red chilli 4-5
Mustard 1/4 t.spoon
Cooking oil 4 t.spoons
Hing a small pinch
Turmeric 1/4 t.spoon
Tamarind paste 1/4 t.spoon
Salt 3/4 t.spoon
Eggplant Podi Curry Recipe Method
Eggplant Podi Curry recipe is very easy to make. First take a bowl and Dry roast urad dal, channa dal, corriander seeds, red chillies and hing. Dry grind the above with 1/4 t.spoon salt. Take another bowl and Fry mustard, turmeric, and hing in oil, and add the chopped eggplant to this. Now Sprinkle little water, and cover it with a lid. Keep that lid until the eggplant gets cooked. Now add the remaining salt, tamarind paste, and the ground masala powder. Mix it well and add a few t.spoons of cooking oil.