Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe With Curry Powder
Yummy side dish of eggplants to be savoured with phulka or rice sambar
Podi Potta Pachhai Kathirikai is Brinjal Stir Fry Recipe With Curry Powder. This recipe is made with green brinjal. The long green brinjals are slit lengthwise and shallow fried with spice powders. Fresh 'curry podi' is then sprinkled over it, before tossing the veggies so that they are evenly coated with the masala all over. It's a traditional recipe that I learnt from my grandmother.
Serve Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe With Curry Powder along with phulka or steamed rice and sambar of your choice.
Here are a few more cry sabzi recipes that you could also try
10 M
20 M
30 M
2 Servings
Ingredients
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For the curry podi
- 1 cup Coriander (Dhania) Seeds
- 1 cup Chana dal (Bengal Gram Dal)
- 1/2 cup White Urad Dal (Split)
- 15 Dry Red Chillies
- 1/2 teaspoon Sunflower Oil
- 1/2 teaspoon Mustard seeds Others ingredients
- 1/2 kg Small Green brinjal (green aubergine)
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Asafoetida (hing)
- 1 tablespoon Sunflower Oil
- Tamarind , a small ball
- Salt , to taste
How to make Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe With Curry Powder
To prepare Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe With Curry Powder, prepare curry powder first. Meanwhile, soak the tamarind in 2 cups of water and set aside.
Heat oil in a thick bottomed pan. Add the mustard seeds.
Add the remaining ingredients and stir fry on low, until the dals turn golden in colour.
Allow to cool completely.
Grind into a coarse powder in a mixer and you can store in an airtight jar.
For the Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe With Curry Powder,
Cut the brinjals lengthwise diagonally and then slice into bite sized pieces.
Put the cut veggies in the tamarind water to avoid oxidization.
Heat oil in a wide thick bottomed pan. Add the mustard seeds and hing.
Drain the tamarind water and add the sliced brinjals once the mustard seeds splutter.
Mix in the turmeric powder, coriander powder and salt.
Cover with a lid and cook on a low to medium heat, stirring occasionally, for 10-15 minutes.
Open cook for another 5 minutes once the veggies seem almost done.
Add 2 tablespoons of the 'curry podi' prepared.
Carefully toss the veggies such that the podi coats their surface evenly.
Turn off the heat and
Serve Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe With Curry Powder along with phulka or steamed rice and sambar of your choice.
You may use other varieties of brinjals for this dish too. Try choosing a variety that doen't have large visible seeds.
The tamarind water prevents the sliced brinjal from turning dark and also prevents the curry from tasting bitter.
Curry podi may be stored in an air tight container for atleast 3-4 months. But freshly made podi brings more flavour to the dish.
This curry powder may be used with other veggies like beans, lady's finger in the same fashion.
Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe With Curry Powder is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens
