Podi Curry is a traditional Tamil Brahmin Recipe except that I made a slight twist in it and added slit onions.This dish takes less time to get cook and gets ready within few minutes...

Brinjal podi curry is so easy to make and it tastes yummy, goes very well with hot rice with ghee, dhal rice and curd rice.

  • Cook time:
  • Prep time:
  • Serves: 2 people
Ingredients
  • Small brinjal - 10
  • Onion - 1
  • Turmeric powder - 1/2tsp
  • Curry powder - 3tsp
  • Salt - as per your taste
  • To temper:
  • Oil - 2tsp
  • Mustard seeds - 1/2tsp
Method
1.

1. Wash & dry the brinjals. Remove the top portion brinjals(pavadai) & cut into pieces. Cut the onions into thin slices. Soak the brinjals in water to avoid black.
2. Heat oil in a pan & add mustard seeds. When it splutters, add the finely chopped onions & saute them until translucent.
3. When done, add the sliced brinjals. Add turmeric powder & salt & fry them.
4. Cover & cook in low flame, until 3/4th done. Give a quick stir.
5. Finally add the curry powder & saute it in low flame for 5-7mins or till done. Once cooked & roasted switch off the flame.

Serve hot. You can also serve this with plain hot rice smeared with little ghee. Delicious!

2.

Adding onion is purely optional. Garlic can also be added.
I always have the curry powder handy. This is useful for making many simple dry curries.
For best results, use small violet brinjals.

3.

1. Wash & dry the brinjals. Remove the top portion brinjals(pavadai) & cut into pieces. Cut the onions into thin slices. Soak the brinjals in water to avoid black.
2. Heat oil in a pan & add mustard seeds. When it splutters, add the finely chopped onions & saute them until translucent.
3. When done, add the sliced brinjals. Add turmeric powder & salt & fry them.
4. Cover & cook in low flame, until 3/4th done. Give a quick stir.
5. Finally add the curry powder & saute it in low flame for 5-7mins or till done. Once cooked & roasted switch off the flame.

Serve hot. You can also serve this with plain hot rice smeared with little ghee. Delicious!

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2 Comments

By Vani on Jun 25, 2014

I make this often but..I dont soak the brinjals as I find that ends up making it soggy. Secondly to save time, I use the Dosa Milagai powder (commonly sold as Chilli Chutney powder) for the seasoning-I find it tastes equally good. Some oil, mustard seeds, curry leaves, channa dal seeds, asofoetida and then the eggplant (do not prechop-only chop just before cooking) and then the powder and keep roasting it. Dont add more oil then it becomes soggy as well. The heat and the little oil that is there is enough to cook it with a nice crispy texture:)

By Harini Suresh on Sep 4, 2013

Hi Anitha, Nice recipe. Unfortunately, this is not the traditional brahmin made brinjal podi curry. We normally roast dals with red chilli and dhaniya and powder it coarsely and add it at the end. Please try this method also and see the difference.