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Kathirikai (Brinjal) Podi Curry

This dish is a flavorful stir-fry curry made with eggplant and a homemade spice powder (Podi). It can be enjoyed as a delicious side dish with rice or chapati. Alternatively, you can mix it with hot steamed rice and add a spoonful of ghee or sesame oil for a satisfying meal.

Kathirikai (Brinjal) Podi Curry

Recipe by S Kamala
Recipe rating: N/A
Course: Poriyal, SidesCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Indulge in a tasty eggplant stir-fry curry with homemade Podi spice powder. Perfect as a side dish or mixed with rice for a satisfying meal!


  • Brinjal – 6 Nos

  • Turmeric Powder – 1/4 teaspoon

  • Tamarind – a small gooseberry size

  • Oil – 2 to 3 tablespoons

  • Mustard – 1/2 teaspoon

  • Salt – 1/2 teaspoon or as per taste

  • To fry and powder:
  • Red Chillies – 3

  • Coriander Seeds – 1 teaspoon

  • Hard asafoetida – a peanut size

  • Bengal gram dal – 1 teaspoon

  • Peanuts – 1 tablespoon

  • White Til Seeds – 1/2 teaspoon


  • Start by washing the brinjals and slicing them lengthwise. Place the slices in water to prevent discoloration.
  • Soak tamarind in 1/4 cup of water to extract the juice.
  • Heat one or two teaspoons of oil in a kadai. Add asafoetida, Bengal gram dal, coriander seeds, and peanuts, frying until the dal turns light brown. Then add red chillies and sesame seeds (til seeds), fry for a short while, and remove from the heat. Once cooled, grind this mixture into a fine powder.
  • In another thick-bottomed kadai, heat two tablespoons of oil. Once hot, add mustard seeds and wait for them to pop. Then add the brinjal slices, frying them on medium flame. Sprinkle turmeric powder and salt over the brinjals, continuing to fry until they are half-cooked.
  • Pour in the tamarind juice, stir well, cover with a lid, and let it cook for a few seconds on low flame.
  • Finally, stir in the ground spice powder, blending it thoroughly with the brinjals. If needed, add an extra one or two teaspoons of oil and stir-fry for a few more seconds.
  • Remove from heat and serve the dish hot. This preparation pairs well with rice or flatbreads.

Recipe Video

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