13 June 2006

Brinjal-Podi Curry

brinjal podi curry

Brinjal-Podi Curry

Brinjal, eggplant, aubergine-so many names for that commonplace vegetable.

One thing I've noticed about people's taste for this vegetable is that they either love it or they hate it! I'm not much of a brinjal lover myself- except for the roasted one which kills the itchiness. This is a version of something called Brinjal dry curry with podi (roasted and powdered lentils and spices ). I first had this a few years ago at a relative's house and it was one of the few times that the brinjal seeds didn't send my throat into a furious itch.

Here's how it goes-

7-8 small brinjals (deep purple ones)- removed and sliced lengthwise into quarters

For podi:
3 T chana dal (split bengal gram)
4-5 red chillies
1 tsp coriander seeds
1 T sesame seeds
2 T grated fresh coconut

1 small lemon sized ball tamarind
1 tsp curry powder
Pinch turmeric powder
Salt to taste
1/2 tsp mustard seeds, few curry leaves
Finely chopped coriander for garnish

Take all the ingredients for the podi in a pan. Dry roast them, until the dal turns golden brown and the ingredients give off a nice aroma. Rough grind it to maintain the texture of the podi. Remove from mixer and keep aside.

Keep a cup of water to boil in a pan. Add a pinch of turmeric powder and the tamarind extract to this. Once the water starts boiling- add the quartered brinjal pieces and keep the flame on SIM. Let the brinjal cook for 5-7 minutes in the tamarind water.
Once they turn a little tender-drain and remove from pan.

In a dry non-stick pan, take 2 tsp of oil. Splutter some mustard seeds and curry leaves. Add the podi, fry it in the oil for 5 minutes or so and then add the brinjal. Season with curry powder / sambhar powder and salt. Saute for some more time until the brinjal is completely coated with the podi and the podi looks well fried /golden brown.

Garnish with finely chopped coriander leaves and serve hot with chapatis or sambhar-rice.

I'm sure this one appeals even to those who aren't very fond of the vegetable. The podi imparts a nice crispy texture as well as a nutty taste to the brinjal.

You could add a Tbsp of grated jaggery to the podi to add a nice sweet tinge to the existing spicy, sour and salty flavour.

You can use this podi for giving a whole new twist to the good old potato-curry too.


archana said...

This podi recipe is very similar to the one my mother makes, never really knew that we can use it in combination with vegetables. Thank you for the recipe. I am all set to try this one out.

Revati said...

Hey Nandita, Do you think I could sub the channa dal with something else? I want to make this for dinner, but Im cooking for someone who is allergic to channa dal :S

Nandita Iyer said...

You can try toor dal or flaxseed or sesame seeds or anything crunchy, no problem skipping the chana dal at all. Good luck with the dish :)

hakkeem said...

wow wat a tasty dish i like so much it will be prepare easy in my kitchen

thank you soi much for this different kind of dish mosquito net in coimbatore


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