Chop the brinjals lengthwise and soak it in water. Soaking prevents the brinjal from turning brown.
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.