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Saturday, April 11, 2009

Brinjal Podi Curry


10 medium sized brinjals (eggplant) cut into 4 pieces (if you have long brinjals cut them into 1 inch pieces lengthwise)

for powder
4 to 5 red chillies
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 Tablespoons sesame seeds
3 Tablespoons chana dal (split bengal gram dal)
1 teaspoon oil
1/2 teaspoon mustard seeds
curry leaves
pinch of asafoetida (optional)
1/4 teaspoon turmeric powder
salt to taste

1) Dry roast all the ingredients for powder and grind them to powder (do not grind too smooth to maintain the texture of the powder)

2) Heat 1 teaspoon oil and splutter mustard seeds, add pinch of asafoetida, curry leaves and turmeric powder and fry for 30 seconds

3) Add brinjals and stir-fry, cover and cook until they are tender.

4) Add the powder and salt, mix well so that the brinjals are completely fried and coated with powder

This goes well with rice or chapathi (Roti)

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