Brinjal podi curry

This is another traditional south Indian recipe that I grew up eating. Brinjal/eggplant has always been a favorite of mine growing up and I love my mom’s ennai kathirika and podi idicha curry. Podi, meaning freshly ground spices, is added to sauteed brinjals. When I got here to the US and had to find my way through the kitchen, craving mom’s cooking, I used to call mom every day and ask her for the recipe and cook as she was instructing me. I used to forget to note down her recipes and had to call her every time I made the same recipe. One day as I woke her from her sleep at night to ask for a recipe, she got irritated and said I had to note down all the recipes. That’s when I started writing down my recipes. This is one such recipe from my collection, that reminds me of home and mom! I love eating this curry with hot plain rice and a dollop of ghee!

Ingredients:

• Small brinjal around 10
• 1 sprig curry leaves
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• 1 tbsp oil

For the spice powder

• 11/2 tbsp channa dal
• 1 tbsp coriander seeds
• 1/4 tsp urad dal
• 4-5 red chillies
• 2 tbsp coconut

Method:

Dry roast all the ingredients for the spice powder (except coconut) in a pan. When the dal starts turning color and you get a nice aroma, add the coconut and saute for a minute

Set aside to cool and grind it to a coarse powder.

Chop brinjal in small pieces or as slices. (Immerse them in water if you are not going to be using them immediately)

In a pan add oil. When hot, add the mustard seeds, cumin seeds, asafoetida, curry leaves and turmeric powder. When the mustard sizzles, add the chopped brinjal, little salt and saute until the brinjals become soft.

Add the ground spice powder, salt to taste and mix well. Take care not to mash the brinjals while mixing.

Serve hot with rice and ghee!