Ingredients: 1 cup Coriander (Dhania) Seeds,1 cup Chana dal (Bengal Gram Dal),1/2 cup White Urad Dal (Split),15 Dry Red Chillies,1/2 teaspoon Sunflower Oil,1/2 teaspoon Mustard seeds,1/2 kg Small Green brinjal (green aubergine),1 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),1 tablespoon Sunflower Oil,Tamarind – a small ball,Salt – to taste
Time in minutes: 30 Servings: 2 Course: Side Dish Diet: Vegetarian
Instructions: To prepare Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe With Curry Powder, prepare curry powder first. Meanwhile, soak the tamarind in 2 cups of water and set aside.Heat oil in a thick bottomed pan. Add the mustard seeds.Add the remaining ingredients and stir fry on low, until the dals turn golden in colour.Allow to cool completely.Grind into a coarse powder in a mixer and you can store in an airtight jar.For the Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe With Curry Powder, Cut the brinjals lengthwise diagonally and then slice into bite sized pieces.Put the cut veggies in the tamarind water to avoid oxidization.Heat oil in a wide thick bottomed pan. Add the mustard seeds and hing.Drain the tamarind water and add the sliced brinjals once the mustard seeds splutter.Mix in the turmeric powder, coriander powder and salt.Cover with a lid and cook on a low to medium heat, stirring occasionally, for 10-15 minutes.Open cook for another 5 minutes once the veggies seem almost done.Add 2 tablespoons of the ‘curry podi’ prepared.Carefully toss the veggies such that the podi coats their surface evenly.Turn off the heat andServe Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe With Curry Powder along with phulka or steamed rice and sambar of your choice.