Brinajal Podi Curry - Kathirikkai Podi potta curry

           
         One of the traditional recipe from the Iyer's kitchen is Brinjal Podi curry. A very simple delicious side dish that goes well with Sambar and Rasam rice.
Ingredients:

Small Brinjal - 205 gms - Sliced along the length. Let the slices not be too wide or too thin. Keep them soaked in water to avoid discoloration.

Stir fry ingredients:  Two spoons of oil, mustard seeds, Urad dhal, Turmeric, Salt to taste
Taste Maker podi:     Roasted Chana dal two spoons, Roasted Corriander seeds two spoons, One long red chilli roasted. 

Way to go

• Heat oil in a pan, add the mustard seeds, urad dhal, curry leaves and saute for few seconds in medium flame. 
• Once saute add the sliced brinjal, toss well. Then add a spoon of turmeric powder and a pinch of salt as per taste. Toss well again and cook in low-medium flame until the Brinjal is cooked soft. 
• Note: Be cautious when cooking covered as sometimes it can get burnt when it runs out of moisture. So check frequently and give a toss to avoid getting the bottom of the pan burnt. 
• As the brinjal gets cooked, take the ingredients of Taste maker podi and grind them to slightly coarse powder in a grinder and keep aside.
• Once brinjal is cooked and ready, add this podi and mix well and cook in low flame for some two minutes and turn off. 
• Tasty Brinjal Podi curry is ready to serve with any south Indian meals.