Spicy Brinjal Stir Fry with Homemade Curry Powder

Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe with Curry Powder

Podi Potta Pachhai Kathirikai, a delightful South Indian brinjal stir fry, is a versatile side dish that pairs wonderfully with phulka, steamed rice, or a flavorful sambar. The beauty of this dish lies in its aromatic curry powder, which adds depth and flavor to the tender brinjal. It is an excellent vegetarian dish, perfect for a quick and wholesome meal. The rich flavors of mustard, hing, turmeric, and the homemade curry powder elevate this simple brinjal stir fry into a comforting, mouth-watering treat.

Ingredients:

For the Curry Powder:

For the Stir Fry:

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2

Cuisine: South Indian

Course: Side Dish

Diet: Vegetarian

Instructions:

1. Prepare the Curry Powder:

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   • Begin by preparing the curry powder, which is the key flavoring agent in this dish. Heat 1/2 teaspoon of sunflower oil in a thick-bottomed pan.
   • Add mustard seeds and let them splutter. Then, add the chana dal, urad dal, coriander seeds, and dry red chillies.
   • Stir fry on low heat until the dals turn golden brown, taking care not to burn the mixture.
   • Once golden, remove from heat and allow the mixture to cool completely.
   • Grind the cooled mixture into a coarse powder using a mixer. This curry powder can be stored in an airtight jar for future use.

2. Prepare the Brinjal:

   • While the curry powder is cooling, wash and cut the brinjals. Slice them lengthwise and then cut them into bite-sized pieces.
   • Place the sliced brinjals in the soaked tamarind water to prevent oxidation and keep them fresh.

3. Cooking the Stir Fry:

   • Heat 1 tablespoon of sunflower oil in a wide, thick-bottomed pan.
   • Once the oil is hot, add mustard seeds and asafoetida (hing). Let the mustard seeds splutter to release their flavor.
   • Drain the tamarind water from the brinjals and add the sliced brinjal pieces to the pan once the mustard seeds have spluttered.
   • Stir in the turmeric powder, coriander powder, and salt. Mix everything well to ensure the brinjals are coated with the spices.
   • Cover the pan with a lid and cook the brinjal on low to medium heat, stirring occasionally for 10 to 15 minutes, or until the brinjals become tender.
   • Once the brinjals are almost done, remove the lid and cook for another 5 minutes to allow any excess moisture to evaporate.

4. Final Touch:

   • Add about 2 tablespoons of the curry powder (prepared earlier) to the brinjal mixture. Toss gently to ensure that the curry powder coats the brinjals evenly, infusing them with rich, aromatic flavors.
   • Turn off the heat once the brinjals are fully coated and cooked to your liking.

5. Serving:

   • Serve the Podi Potta Pachhai Kathirikai | Brinjal Stir Fry hot, paired with phulka (soft flatbreads), steamed rice, or a bowl of your favorite sambar. Enjoy the flavors of this South Indian dish that is sure to bring comfort and satisfaction to your meal!

Tips and Variations:

• You can adjust the number of dry red chillies based on your spice preference. If you prefer a milder dish, reduce the number of chillies.
• For an added crunch, you can sprinkle some roasted peanuts over the stir fry before serving.
• If you don’t have tamarind, you can substitute it with a bit of lemon juice for a tangy finish.

This Podi Potta Pachhai Kathirikai recipe with curry powder is a beautiful combination of flavors, textures, and a rich spice mix that will surely become a favorite in your kitchen. Enjoy the goodness of fresh brinjals coated in aromatic spices, perfect for a wholesome vegetarian meal!