Kadambam – My Recipe Book

A collection of Vegetarian recipes

Kathrikkai Podimas/Brinjal Curry

Posted by Sneha on January 17, 2007

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Kathrikkai/Eggplant/Brinjal/Aubergine – As most of my fellow bloggers say, is a very versatile vegetable. When it come to this vegetable, we see people on both ends of the spectrum – some eternal eggplant lovers and some, eternal haters!!! Kathrikkai Podi

I like eggplant when its cooked not mushy, but kind of fry/cooked in oil as in Vangibath, Ennegayi, Podimas, etc. We went grocery shopping y’day and seeing the fresh, tender eggplant, hubby dear said, “I never used to eat this, but, the way you cook it now, I started liking this vegetable!”. Ofcourse, I was glad to hear that, and yes, you guessed it! I made Kathrikkai Podimas today!!
If you have the powder done already, this is one of the fastest dishes you can cook, it hardly takes 15 mis to cut and cook!!!

Here goes the recipe:
For the masala powder:

1 cup urad dal
1 cup channa dal
1 1/2 cups dhania
1 cup red chillies

Dry roast(separately) all these till u get a nice aroma and powder coarsely. This stores well for a couple of months.

And now for the Kathrikaki podimas:

1 lb firm, tender Brinjal, cut into 1/2 inch cubes (I prefer either the small round or long purple ones)
1 tsp of masala powder (more if u prefer more spicy)
2 tsp oil
1/4 tsp Amchur powder or tamarind powder or paste (for a slight tang)
A pinch of turmeric powder

To Temper:
Mustard seeds
Asafoetida

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Method:

1. Heat oil, temper and add the cubed eggplant.
2. Let cook in medium flame for about 5-8 minutes, stirring occassionally, take care not to make it mushy, the cubes should be cooked but still firm!
3. Add turmeric, salt to taste and the amchur powder, stir.
4. Finally, sprinkle the masala powder, mix well, turn off the heat.
5. Delicious Kathrikkai podi is ready, its that easy and quick!

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2 Responses to “Kathrikkai Podimas/Brinjal Curry”

  1. Ramaswami Vasudevan said

    Hi:

    Excellent and easy recopies. In your Molagu Rasam you say something like this ” add about 2tsp of the spice powder(more if u need spicy or if your taste buds need tickling”. In the same way, why don’t you specify the SALT also? I don’t know how to begin with- Is it 1 tsp or 1 tbsp will be to taste? – That very ambiguous. Please help us, in specifying in your future recopies with some idea of Salt to begin with.

    Thanks

    Vasu

  2. Priya Raman said

    Hi,

    Tried your kathirikkai podimas, came out wonderfully… Myself and my husband loved it. I use the podi to stuff vendaikkaai as well. Thanks 🙂

    Cheers,
    Priya

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