Lunch menu :

🍃Mysore rasam

🍃Mixed veg kootu

🍃Brinjal podi pota kari

🍃curd rice with lemon 🍋 pickle

Brinjal podi curry

Oil fry the ingredients mentioned below and powder it . Use as needed .

1 tbsp oil

15 round chilies ( reduce for less spice )

2 tbsp chana dal

2 tbsp dhaniya / coriander seeds

2 tbsp peanuts

1 tbsp sesame seeds

Other ingredients:

6 Small round Purple brinjals or as required.

1 tbsp sesame oil for tempering

3 red chilies

1/2 tsp mustard seeds

1/2 tsp split udad dal

Few curry leaves

1/2 tsp asafoetida powder

1/4 tsp turmeric powder

2 tbsp thick Tamrind paste

Salt

1 tbsp sesame oil for adding later to prepared Brinjal kari

Method :

Wash and Chop brinjals length wise .

Keep in water to prevent discoloration.

Take a kadai ,add 1 tbsp sesame oil

Splutter mustard seeds , 1 tsp split udad dal

3 red chilies , curry leaves.

Add the drained brinjals.

Add pinch of turmeric powder , salt , pinch of asafoetida powder.

give a good stir in the oil and tempering

add 2 tbsp Tamrind paste or thick Tamrind water about 2 tbsp only .

Sprinkle some water and allow to cook .

Do not allow brinjals to get too mushy .

Powder the ingredients that we roasted to a slightly coarse powder .

Sprinkle the powder over the cooked brinjals .

Finally Add 1 tbsp sesame oil over the prepared brinjals and toss the brinjals .

Remove and serve .

Recipe 2 ( another version )

Ingredients:

• 500g brinjals (eggplants), cut into small cubes

• 2 tablespoons oil

• 1 teaspoon mustard seeds

• 1 teaspoon cumin seeds

• A pinch of asafoetida (hing)

• Curry leaves

• Salt to taste

For Podi (Spice Blend):

• 2 tablespoons chana dal (split chickpeas)

• 2 tablespoons urad dal (split black gram)

• 2 tablespoons coriander seeds

• 1 tablespoon sesame seeds

• 1 teaspoon fenugreek seeds

• 5-6 dried red chilies (adjust to taste)

• 1 tablespoon tamarind paste

• 1 tablespoon jaggery (optional)

• Salt to taste

Instructions:

1. Prepare the Podi (Spice Blend):

   • Dry roast chana dal, urad dal, coriander seeds, sesame seeds, fenugreek seeds, and dried red chilies separately until they turn golden brown. Let them cool.

   • Grind the roasted ingredients along with tamarind paste, jaggery (if using), and salt into a coarse powder. This is your podi spice blend.

2. Cook the Brinjals:

   • Heat oil in a pan. Add mustard seeds, cumin seeds, and asafoetida. Let them splutter.

   • Add curry leaves and the cubed brinjals to the pan. Sauté for a few minutes until the brinjals are partially cooked.

3. Add Podi Spice Blend:

   • Add the prepared podi spice blend to the brinjals. Mix well, ensuring that the spice blend coats the brinjals evenly.

4. Cooking Process:

   • Cook the brinjals on medium heat, stirring occasionally. Cover the pan to allow the brinjals to cook through and absorb the flavors of the spice blend.

5. Adjust Seasoning:

   • Taste and adjust salt and spice levels according to your preference. If needed, you can add a bit more oil at this stage.

6. Finish Cooking:

   • Continue cooking until the brinjals are fully cooked and the spice blend is well incorporated.

7. Serve:

   • Brinjal Podi Kari is ready to be served. It pairs well with rice or Indian breads like chapati or naan.

Enjoy this flavorful Brinjal Podi Kari as a side dish for a complete and delicious meal.