“Podi” means “powder” and the fresh masala we add to this dish makes it very flavorful. This is a versatile curry and goes well with rice or rotis. You can also chop the eggplant into smaller pieces and mix the curry with rice and eat. I have used the Indian brinjal for this, but eggplant will also work. You can prepare the spice masala in bulk and store in airtight containers to make this curry in a jiffy. Off to the recipe.
Simple curry with eggplant and spices.
- For Masala
- coriander seeds - 4 tsp
- channa dal - 2 tsp (kadala paruppu)
- urad dal - 2 tsp (ulutham paruppu)
- asafoetida - a bit
- red chillies - 5 -6 (adjust to taste)
- salt - 1/2 tsp
- For Curry
- oil - 1 tbsp
- mustard seeds - 1/2 tsp
- brinjal - 9 cups - sliced into small pieces (eggplant)
- salt - to taste
- turmeric - a pinch
Dry roast the ingredients for masala except salt. Allow to cool and blend with salt to a coarse powder.
Heat oil and splutter mustard seeds. Add eggplant, salt and turmeric and allow to cook. Sprinkle water if necessary. When eggplant is cooked add the masala. Mix and simmer for 5 - 8 minutes and turn off the stove.
2 years ago: Apple Upside Down Cake
1. Dry roast the ingredients for masala except salt.2. Allow to cool and take with salt in a blender.3. Powder coarsely.4. Heat oil and splutter mustard seeds.5. Add eggplant, turmeric and salt.6. Sprinkle water if necessary and allow to cook.7. When eggplant is cooked add the masala.8. Mix and simmer for 5 - 8 minutes and turn off the stove. Serve with rice or roti.
Flavorful curry ready.