Sep 9, 2008

Brinjal Curry 2

My MIL usually make brinjal curry with some seasoning on it. This is something very traditional in Iyer family and they call it "Podi idicha curry". I tried the same podi idicha curry with some more spices in it. It was really good as a side dish and as a main dish with rice. Here is the recipe.

Ingredients:-
  1. Brinjal - 3 cups (sliced into 1"sized)
  2. Onion - 1 (chop it accordingly)
  3. Coriander Seeds - 1 1/2 tbsp
  4. Mustard seeds - 1/2 tsp
  5. Cumin seeds - 1/4 tsp
  6. Turmeric powder - 1/2 tsp
  7. Channa dhall - 1 tsp
  8. Garlic cloves - 2
  9. Red chillies - 2
  10. Asafoetida powder - a pinch
  11. Coconut - 1 tsp
  12. Cardamom - 1
  13. Cloves - 2
  14. White Sesame seeds - 1/2 tsp
  15. Oil - 1 tbsp
  16. Salt to taste

First fry, coriander seeds, channa dhall, garlic, red chillies, asafoetida powder, coconut, cardamom, cloves, white sesame seeds to golden brown and let it cool and grind it into a fine powder. In the mean time, heat oil, add mustard seeds, cumin seeds and let it splutter. Now add onion and fry it for a minute, add brinjal pieces, turmeric powder and salt and add required amount of water and let the veggies cook nicely. Do not mash the veggies. when it is half cooked, add the grounded powder and mix it well. Cook it for another 7 mts under low flame. Now transfer the ingredients to a baking sheet. Bake it in the 350 degress pre heated oven for 7 to 10 mts. If possible, spray the sheet with cooking oil, before putting brinjal. This process will make brinjal more crispier than regular brinjal curry. I made this as side dish with raddish sambar for lunch. I had some more left over in the evening which I converted into bengan bartha which is my next post.
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