Katrikkai Podi Curry

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

Ingredients

• Brinjal 1/2 kg
• turmeric 1/4 tsp
• Tamarind paste 1/2 tsp
• salt to taste

For the podi

• chana dal 1Tbsp
• coriander seeds 1 Tbsp
• red chillies 3-4

For seasoning

• oil 1Tbsp
• mustard seeds 1tsp
• curry leaves a few
• split urad dal 1 tsp

Method

1. In a tsp of oil fry the ingredients for the podi for a couple of minutes, until fragrant. Switch off and allow to cool. Grind coarsely and keep aside.
2. Heat the kadai with a Tbsp of oil. Add mustard and allow to splutter. Add the sliced brinjal, turmeric, salt and tamarind paste. Mix well and allow to cook on high flame.
3. After a couple of minutes, lower the flame to sim and cook covered until brinjal is cooked.
4. Add the prepared pod and toss the curry on high flame for a couple of minutes.
5. Switch off the flame, top with chopped coriander. The curry is ready to be served.

Notes / Variations

Vaazhakkai curry can also be made in this same manner.

Source: namma-veetu-samayal