I’m a true-blue brinjal girl. Any form of it—curry, sambar, kootu, or bharta—completely fascinates me. Back in the day, whenever I went vegetable shopping, my mom would warn me not to bring home more than a kilo of brinjals. After all, she reminded me, there were other veggies that needed their share of attention in the kitchen too. But once, I got so carried away that I ended up buying every variety of brinjal on display!
Of course, reality hit soon that brinjals don’t stay fresh for long, and even in the fridge, they lose their charm with discoloration. Now, I make a far more judicious purchase… though my heart still yearns to scoop them all up!
Coming to this curry,it’s a simple yet spicy one. The best part is, this podi isn’t limited to just this dish; it can be used to whip up all kinds of curries. I first came across the recipe in a cookery show, where the chef actually used it for making sundal. I couldn’t resist trying it out in a curry and it turned out to be a game-changer.
INGREDIENTS TO ROAST AND GRIND:
CORIANDER SEEDS- 4 TSP
GRAM DAL- 3 TSP
URAD DAL- 3 TSP
PEPPERCORNS- 3/4 TSP
WHITE SESAME SEEDS- 2 TSP
RED CHILLIES- 5-6 NOS
CURRY LEAVES- 2 SPRIGS
COCONUT GRATINGS- 1 1/2 TBSP
SOLID ASAFOETIDA SMALL PIECE
OTHER INGREDIENTS ;
BRINJAL- 600 GRAMS
SALT TO TASTE
OIL- 1 TBSP
TURMERIC POWDER-1/4 TSP
PROCEDURE :
1. Wash,wipe and chop brinjal and keep it aside.
2.In a pan heat oil and fry chopped brinjal after adding salt till its cooked completely and becomes tender.
3.Add a teaspoon of oil in a pan and roast all the ingredients one by one.At last add coconut and roast it. Grind to powder on cooling.
4. Now slowly add the powdered masala over the sauteed brinjal and mix well.
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