BRINJAL PODI CURRY

 BRINJAL PODI CURRY 

In case readers abroad are puzzled by the word 'Brinjal", I must explain that in India eggplants or aubergines are commonly known as brinjals. They are called Baingan in Hindi, Badanekayi in Kannada, Begun in Bengali and Vaingan in my mother tongue, Konkani.

We get several types of brinjals in India. There is considerable evidence to suggest that brinjals contain bioflavonoids that help in managing stress and regulating blood pressure. They also have good quantities of useful nutrients like calcium and iron.

Elsewhere in this blog, you will find recipes of dishes made with brinjals such as:-

• Masala Brinjal
• Roasted Brinjal Chutney
• Vaingana Puddi Sagle 
• Baigan Bharta

Today's recipe is for a dish made with brinjals and a freshly ground powder of assorted spices. This powder is known as Podi in Tamil. I have adapted this from Brinjal Podi Curry in Subbu's Kitchen. 

Please do try this out. I am sure you will like it as much as we did. 

Ingredients:-

• Brinjals/Eggplant, 350 gms
• Turmeric Powder, 1/4 tsp
• Tamarind, size of small marble 
• Salt, to taste

For Masala Powder/Podi

• Split Bengal Gram/Chana Dal, 1 tbsp
• Coriander Seeds, 1 tbsp
• Byadgi Red Chillies, 3
• Fenugreek Seeds, 1/4 tsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Asafoetida/ Hing, 1/8 tsp
• Curry Leaves, 1 sprig
• Oil, 2 tbsp

Method:-

Wash the brinjals and remove the stems. Slice the brinjals lengthwise and immerse them in water to prevent discolouration. Discard the water just before we use the brinjals. 

Soak a small piece of tamarind in 1/4 cup of water and extract the tamarind juice. Keep aside.

Dry roast the chana dal, coriander seeds, red chillies and fenugreek seeds in a kadhai till the dal changes colour

Remove the roasted ingredients from the kadhai and allow them to cool 

Now transfer to a mixer jar

Grind the roasted ingredients to a coarse powder and keep aside. This forms the Podi for the Brinjal Podi dish.

Heat 2 tbsp of oil in the same kadhai  and when it gets heated add the mustard seeds, when they splutter add the urad dal and fry till the dal changes colour

Next add the asafoetida and curry leaves and saute for a few seconds

To this, add the sliced brinjals and mix well

Add turmeric powder and salt to taste and saute for a couple of minutes  

Add the tamarind extract and mix well

Cover and cook on medium heat till the brinjals are cooked yet remain firm 

Take care that they don't get overcooked/mushy

Now add the freshly ground spice powder (podi) 

Mix till the brinjals are well coated with the podi

Cook on low flame for 2-3 minutes and switch off the gas

Transfer to serving bowl

Serve the Brinjal Podi Curry as a side dish with the main meal