🇮🇳 Indian Vegetarian

Kathirikai Podi Curry

Name: Kathirikai Podi Curry
Prep time: 25 min
Cook time: 48 min
Total time: 73 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 3, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 2 sprigs Curry Leaves; 2 tbsp Tamarind Paste; 2 medium (300 g), cubed Eggplant; 1 tsp Red Chili Powder; 1 tsp Sesame Seeds

🇮🇳 Indian

Tamil eggplant curry coated in roasted spice podi and tamarind. A proper gravy curry — the kind that demands something bread-shaped for mopping. Ladle over steamed rice with sliced onions on the side.

Prep 25 min Cook 48 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely chopped
Tomato3, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Curry Leaves2 sprigs
Tamarind Paste2 tbsp
Eggplant2 medium (300 g), cubed
Red Chili Powder1 tsp
Sesame Seeds1 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Fry the onions with a pinch of salt till deep golden; eight to ten minutes, and worth every one.
2
Add ginger garlic paste and green chili; stir till the raw smell disappears.
3
Tip in the tomato and the ground spices; bhunao until thick, glossy and the oil separates.
4
Turn the eggplant through the masala with the sesame seeds, add warm water and bring to a gentle simmer.
5
Finish with garam masala, a crush of kasuri methi and fresh cilantro; rest five minutes off the heat.

Chef's tip

A final squeeze of lemon or lime right before serving wakes up every other flavour.

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Watch how it's made

Video: Venkatesh Bhat makes Kathirikkai Podi Curry | brinjal dry masala stir fry kathrikai podi pota curry · on YouTube