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kathrikai podi curry- brinjal stir fry made with fresh spice powder served in a white shallow handled bowl placed on a blue coaster

Kathirikai Podi Curry

Kathirikai Podi Curry- South Indian style Eggplants made with freshly ground spice powder.
Prep Time 10 mins
Cook Time 25 mins
Cooling time 10 mins
Course Accompaniment
Cuisine Indian- South


  • Blender


  • ¼ teaspoon Turmeric powder a pinch
  • 2 tablespoon Oil 2 tablespoon
  • 1 teaspoon Mustard seeds
  • 1 sprig Curry leaves a sprig
  • ½ teaspoon Salt or to taste
  • 12 medium tender purple eggplants chopped into wedges
  • To Roast And Grind
  • 1 teaspoon Urad dal
  • 1 teaspoon Chana dal
  • 2 teaspoon Coriander seeds
  • 4 Dry red chilies
  • ¼ teaspoon Cumin seeds
  • ¼ teaspoon Pepper corns
  • ¼ teaspoon Sesame seeds
  • 1 marble size Tamarind a small marble size
  • ¾ teaspoon Salt or to taste
  • ¾ teaspoon Oil ½ teaspoon


Making the spice powder

  • Heat ½ teaspoon oil and add chana dal, urad dal, tamarind, coriander seeds and dry red chilies Turn flame to medium.
  • When they begin to brown a little, add the remaining ingredients and roast till aromatic making sure the flame is medium low all the time.
  • Once done, let cool completely.
  • Add salt and grind to a powder. This should slightly coarse. Set aside.

Making Kathirikai Podi curry

  • Heat a pan with 2 tablespoon oil. Pop the mustard seeds.
  • Add curry leaves.
  • Now add turmeric and eggplant wedges and salt , give a good toss, making sure the oil coats the eggplants well.
  • Cook the mixture covered on medium flame until the eggplants are fork tender but still hold shape. This takes roughly 8 to 10 mins.
  • When done, add the ground spice mix and combine gently.
  • Cook on medium flame for 2 mins.
  • Switch off flame and serve hot.
Keyword brinjal curry, brinjal podi curry, kathirikai podi curry, kathirikai podi thooval
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