Wednesday 26 March 2014

Kathrikai Podi Curry
Small brinjals light purple in color - 8 nos
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Chana dal / Bengal gram dal - 1 tsp
Curry leaves - few
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 4 tbsp
Podi masala ingredients
Chana dal / Bengal gram dal - 3 tbsp
Coriander seeds/ Dhaniya - 1 tbsp
Black sesame seeds - 2 tsp
Red dry chilli - 7 nos
Peppercorns - 6 nos
Tamarind- very small piece
Chopped coconut - 1/4 cup
Peanut - 1 tbsp ( optional )

Podi Kathirikai Varuval
1. Roast the Podi masala ingredients in a tsp oil each ingredients seprately and grind together to a coarse powder with less than 1/4 tsp salt.
2. Wash and trim the Brinjal stems and make four slits on the top of Brinjal without detaching the base. 3. Pat dry the brinjals and stuff the coarsely ground Podi masala powder inside each brinjal, keep the excess Podi masala powder aside.
4. Heat oil in a pan when hot add mustard seeds and allow to crackle, add urad dal, chana dal and fry until browned. 
5. Now add the curry leaves, stuffed brinjals and 1 tsp salt to the pan, fry until the brinjal turns color. 6. Sprinkle some water on brinjal and cover with lid, simmer for 5 mins and cook until brinjals are done. 
7. Once brinjals are done add the rest of Podi masala powder and stir fry until the Brinjal are dry and crisp. Serve with
Steamed rice
Chettinad Stuffed Brinjal