Wednesday, April 2, 2014

Kathirikkai (Brinjal) Podi curry

Kathrikkai Podi curry is one of the traditional south Indian recipe.  I have made this recipe with normal kathrikkai/Brinjal in an iron kadai.  When you cook this curry in Iron kadai it is more tasty and healthy as well.

Another recipe is stuffing podi inside Kathrikkai after cutting vertically into 4 slices (not completely but till 3/4 portion) and frying. There are lots of varieties in kathrikkai and this traditional one is made with Aathur kathrikai (name of the variety used) which is small and tasty. To get the recipe, click here.

  • 10 small Brinjals (Remove the green stalk, slice vertically into four pieces and keep them soaked in water)
  • 2 tbsp Curry powder
  • A pinch Turmeric powder
  • 2 tbsp Oil
  • 1/4 tsp mustard seeds
  • 1 tsp tamarind paste
  • 2 tbsp grated coconut
  • As per taste Salt


1) Heat oil in a pan and add mustard seeds.

2) After it splutters, add brinjal after draining the water completely.

3) Add salt, turmeric powder, tamarind paste and mix well. 

4) Cover it with a lid and let it cook for 10 mins. Occasional stirring is needed, and do it gently.

5) Once brinjal is cooked, add Curry powder and grated coconut and mix them

Your curry is ready to served. This curry can be mixed directly in rice to eat as it will be very tasty.


1) After slicing, the brinjals are kept in water to avoid change of colour.

2) Too much stirring of brinjal makes it mushy.

3) Tamarind paste is added to eliminate the slight bitter taste in brinjal.

For more poriyal varieties, click here


  1. now i am trying to use the mud pot, so according to you now i need to season it before cooking. Thank you for your excellent web page. its so helpful.