Brinjal Curry | Katharikai Podi Curry
A tasty, and zesty dry curry to pep your meal - here comes the brinjal/ aubergine or Indian eggplant dry curry recipe with freshly ground spices.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 1 tbsp Oil
- 1/2 Onion
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1/4 tsp Hing
- few Curry Leaves
- 6 Brinjals
- 1.25 tsp Salt
- 1 tbsp Rice flour
- 1 tbsp Besan
- 4 cups Water
Dry roast the coriander seeds, channa dal and red chili until the channa dal turn brown or until you can smell the aroma.
Allow it cool and then grind it into a powder without adding any water and set it aside.
Now heat a kadai or pan and add oil.
When the oil is hot, add the mustard seeds, urad dal, and hing. Allow it to splutter and then add the chopped onion and curry leaves.
Sauté until the onion turns translucent.
Now drain the water and add the brinjals. You don't need to pat the brinjals dry. Add it with the moisture.
Now add the salt and the freshly ground coriander spice and mix.
Cover and cook for 5 minutes over medium heat.
Now remove the lid and cook for a couple of minutes so that all the moisture is absorbed.
Add the rice flour and besan and cook over low flame for 5 minutes. Rice flour and besan adds some crispiness.
That's it katharikai podi curry is ready. Serve hot with rice.
- I used the graffiti variety eggplant. You can use any variety. Just adjust the cooking time accordingly.
- Adjust the salt and spice as per your preference.
- You can either add chickpea flour or rice flour or a mix of both for the crispiness.
Calories: 177kcal | Carbohydrates: 31g | Protein: 6g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 753mg | Potassium: 1020mg | Fiber: 13g | Sugar: 15g | Vitamin A: 505IU | Vitamin C: 74.2mg | Calcium: 83mg | Iron: 2.3mg