Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe with Curry Powder
Description:
Podi Potta Pachhai Kathirikai is a beloved South Indian recipe that transforms simple green brinjal (eggplant) into a flavorful stir fry with a unique blend of spices. The dish features long green brinjals, slit lengthwise, shallow fried with a mixture of aromatic spices, and finished off with a freshly prepared curry powder. The curry powder, or ‘curry podi,’ adds a savory and aromatic touch, making this dish a delightful side to accompany phulka, steamed rice, or sambar. This recipe has been passed down through generations and was lovingly taught to me by my grandmother.
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| For the Curry Podi: | |
| Coriander (Dhania) Seeds | 1 cup |
| Chana dal (Bengal Gram Dal) | 1 cup |
| White Urad Dal (Split) | 1/2 cup |
| Dry Red Chillies | 15 |
| Oil | 1/2 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| For the Stir Fry: | |
| Small Green Brinjal (Aubergine) | 1/2 kg |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Oil | 1 tablespoon |
| Tamarind | A small ball |
| Salt | To taste |
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Instructions:
-
Prepare the Curry Powder:
Start by preparing the fresh curry powder (curry podi). In a pan, heat 1/2 teaspoon of oil. Add mustard seeds and stir-fry the remaining ingredients, including coriander seeds, chana dal, white urad dal, and dry red chillies. Stir on low heat until the dals turn golden brown and aromatic. Allow the mixture to cool completely before grinding it into a coarse powder in a mixer. Store any leftover curry podi in an airtight jar for future use. -
Prepare the Brinjal:
Soak a small ball of tamarind in 2 cups of water to extract the pulp and set it aside. Cut the brinjals lengthwise diagonally and then slice them into bite-sized pieces. To prevent oxidation, add the sliced brinjals to the tamarind water. -
Cook the Brinjal Stir Fry:
Heat 1 tablespoon of oil in a thick-bottomed pan over medium heat. Add the mustard seeds and wait until they splutter. Next, add a pinch of hing (asafoetida) for added flavor. Drain the tamarind water from the brinjal slices and add them to the pan. -
Spice it Up:
Mix in the turmeric powder, coriander powder, and salt to season the brinjal. Stir well to combine all the spices with the brinjal pieces. Cover the pan with a lid and allow it to cook on low to medium heat for 10-15 minutes, stirring occasionally. Once the brinjal pieces are tender, open the lid and cook for an additional 5 minutes to allow any excess moisture to evaporate. -
Add the Curry Podi:
Sprinkle 2 tablespoons of the freshly prepared curry podi over the cooked brinjals. Gently toss the vegetables to ensure they are evenly coated with the aromatic curry powder. The heat from the brinjals will help infuse the podi into the stir fry, creating a well-balanced flavor. -
Serve:
Once the brinjal stir fry is well coated with the curry podi, turn off the heat and serve the dish hot. Pair Podi Potta Pachhai Kathirikai with soft phulka, steamed rice, and a side of sambar for a wholesome and satisfying South Indian meal.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 4 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
| Fat | 9 g |
| Saturated Fat | 1 g |
| Sodium | 250 mg |
| Potassium | 400 mg |
| Vitamin A | 800 IU |
| Vitamin C | 10 mg |
Tips and Variations:
- Storage: This brinjal stir fry can be stored in the refrigerator for up to 2 days. Reheat it in a pan before serving.
- Vegan Option: This recipe is naturally vegan. For an added depth of flavor, you can experiment by adding a pinch of jaggery or coconut in the stir fry.
- Curry Podi Variations: You can make the curry powder in bulk and use it for other South Indian dishes like dry curries, potato stir-fries, or rice dishes.
This Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe with Curry Powder is an aromatic, flavorful dish that brings together the earthy flavors of brinjal with the rich spices of South Indian cuisine. It’s an ideal side dish for any meal, whether it’s a casual weeknight dinner or a festive feast. Enjoy the magic of traditional South Indian flavors, passed down through generations, and make this dish a part of your own culinary legacy.
