Kathirikkai Podi Potta Curry, this is one of my favorite curries using brinjals/eggplants. This curry comes out best when done with tender baby eggplants, which holds it shape and doesn't turn mushy when cooked. I have also done this curry with the Chinese eggplants, the long and slim ones, the curry tasted good but these brinjals turned a little too soft. It gets its flavor from the freshly ground spice powder/podi added to it and goes well with rice and dal..
Need To Have
- Small Tender Brinjals - 25 sliced into 4
- Turmeric Powder - 1/4 teaspoon
- Mustard Seeds - 1/2 teaspoon
- Asafoetida - 1/4 teaspoon
- Salt - to taste
- Curry Leaves - 10 - 15 leaves
Roast And Grind
- Dried Red Chillies - 4
- Chana Dal/ Bengal Gram Dal - 2 tablespoons
- Coriander Seeds - 1 tablespoon
- Cumin Seeds - 1/2 teaspoon
- Fenugreek Seeds - 1/4 teaspoon
Roast all the ingredients given under 'roast and grind' and make a slightly coarse powder with it.
Heat some oil, add the mustard seeds, once it starts spluttering, ad the brinjal pieces along with the turmeric powder and salt and asafoetida. Mix, cover and cook for about 5 minutes, the vegetable should be done but still hold its shape.
Now add the spice powder, mix and a little oil around, and keep mixing carefully for about 2 minutes. Finally add the curry leaves, mix for a minute, remove and serve warm.
Very tender brinjals cook in 5 minutes, some may take a little longer, upto about 10 minutes. Cook on low heat, don't add water.
I have used the thin, small ones available here in India, if you get the fat baby eggplants, then slice them into 6 to 8 pieces.