Kathirikai Podi Curry Recipe (Roasted Brinjal with Spices)
Kathirikai Podi Curry Recipe is a very traditional South Indian style vegetable made from roasted brinjals also known as aubergine or eggplant. The spice powder varies from home to home and most often the sambar powder is used along with a little cinnamon powder. The Brinjal Podi Curry recipe is a quick and easy vegetable for a weeknight dinner.
Ingredients
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10 Brinjal (Baingan / Eggplant)
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washed and cut into wedges
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2 tablespoon Sesame (Gingelly) Oil
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1 teaspoon Mustard seeds (Rai/ Kadugu)
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1 sprig Curry leaves
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roughly torn
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1/2 teaspoon Turmeric powder (Haldi)
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1/4 teaspoon Asafoetida (hing)
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2 teaspoons Sambar Powder
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Salt
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to taste
Instructions
Step 1
To begin making Kathirikai Podi Curry, heat 2 tablespoons of sesame oil in a heavy-bottomed pan over medium heat
Step 2
Add the mustard seeds and curry leaves
Step 3
Allow them to crackle
Step 4
Once it crackles add the sliced brinjals and salt, stir to combine
Step 5
Cover the pan with the lid and cook the brinjals on low heat, until they are soft and well cooked, stirring them occasionally
Step 6
Now add the sambar powder, turmeric powder, asafoetida and sauté all the ingredients together on low flame for few minutes or until the brinjal is cooked through
Step 7
Once cooked, turn off the heat
Step 8
Transfer the Kathirikai Podi Curry in a serving bowl
Step 9
Serve Kathirikai Podi Curry hot accompanied by steamed rice, smeared with a spoonful of ghee