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5 from 1 vote

Brinjal Curry | Kathirikai Podi Curry

A tasty, and zesty dry curry to pep your meal - here comes the brinjal/ aubergine or Indian eggplant dry curry recipe with freshly ground spices.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree
Cuisine: TamilNadu
Keyword: brinjal curry, katharikai podi curry
Servings: 4
Calories: 177kcal
Author: Srividhya G

Ingredients

  • 1 tbsp Oil
  • ½ Onion
  • 1 tsp Mustard Seeds
  • 1 tsp Urad Dal
  • ¼ tsp Hing
  • few Curry Leaves
  • 6 Brinjals
  • 1.25 tsp Salt
  • 1 tbsp Rice flour
  • 1 tbsp Besan
  • 4 cups Water

For the Spice Mix

  • ¼ cup Coriander Seeds
  • ½ tbsp Channa Dal
  • 4 Red Chili

Instructions

Prep-Work:

  • Chop the onion into small cubes.
  • Chop the brinjals lengthwise and soak it in water. Soaking prevents the brinjal from turning brown.

Steps:

  • Dry roast the coriander seeds, channa dal and red chili until the channa dal turn brown or until you can smell the aroma. Allow it cool and then grind it into a powder without adding any water and set it aside.
    ground spice mix for katharikai podi curry
  • Now heat a kadai or pan and add oil. When the oil is hot, add the mustard seeds, urad dal, and hing. Allow it to splutter and then add the chopped onion and curry leaves.
    sauteing the onions for the podi curry
  • Sauté until the onion turns translucent. Now drain the water and add the brinjals. You don't need to pat the brinjals dry. Add it with the moisture.
    adding the brinjal
  • Now add the salt and the freshly ground coriander spice and mix.
    adding the spice powder mix
  • Cover and cook for 5 minutes over medium heat.
    cover and cooking it
  • Now remove the lid and cook for a couple of minutes so that all the moisture is absorbed.
    cooking until the moisture is absorbed
  • Add the rice flour and besan and cook over low flame for 5 minutes. Rice flour and besan adds some crispiness.
    adding rice flour and besan to the kathirikkai podi curry
  • That's it katharikai podi curry is ready. Serve hot with rice.
    cooked brinjal podi curry

Notes

  • I used the graffiti variety eggplant. You can use any variety. Just adjust the cooking time accordingly.
  • Adjust the salt and spice as per your preference.
  • You can either add chickpea flour or rice flour or a mix of both for the crispiness.

Nutrition

Calories: 177kcal | Carbohydrates: 31g | Protein: 6g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 753mg | Potassium: 1020mg | Fiber: 13g | Sugar: 15g | Vitamin A: 505IU | Vitamin C: 74.2mg | Calcium: 83mg | Iron: 2.3mg