Kathrikka Podi Curry / Brinjal Cooked in Roasted Spices

I apologize to all those brinjal haters out there for posting so many brinjal recipes but these are quick and easy and one of the vegetables that are available at all times for me. Also, I love brinjals :D


This one is a traditional Tamil Brahmin Recipe except that I made a slight twist in it and added pureed onions. You can omit that and you will get a dry fry dish. I wanted something that was slightly soft and not fried.

What I Used:

Brinjal / eggplant - 2 cups, cubed
Onion - 1 small, ground to a paste or chopped fine
Mustard seeds - 1/8 tsp
Oil - 1 tbsp (preferably gingelly/sesame oil)
Salt - to taste

To dry-roast and grind:

Dhania / malli - 2 tsp (or 3 tsp dhania powder)
Bengal gram / Chana dal / kadala parippu - 1 tbsp
Urad dal / uzhunnu parippu / uzhutham paruppu - 1 tsp
Dried red chillies - 4, adjust to taste
Curry leaves - a few

How I Made It:

1. Dry roast the list of ingredients until golden brown, cool, grind and set aside.

2. Heat oil in a pan. temper mustard seeds and lightly saute the onion paste. Then add the brinjal pieces and fry until they turn colour and get soft. Add salt.

3. Mix in the ground spice mixture and fry well for 3 to 4 mins. Remove from fire.

Serve hot with steamed white rice and spicy baby potatoes.