Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe With Curry Powder by Archana’s Kitchen

Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe With Curry Powder by Archana’s Kitchen


  • To prepare Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe With Curry Powder, prepare curry powder first. Meanwhile, soak the tamarind in 2 cups of water and set aside.

  • Heat oil in a thick bottomed pan. Add the mustard seeds.

  • Add the remaining ingredients and stir fry on low, until the dals turn golden in colour.

  • Allow to cool completely.

  • Grind into a coarse powder in a mixer and you can store in an airtight jar.

  • For the Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe With Curry Powder, 

  • Cut the brinjals lengthwise diagonally and then slice into bite sized pieces.

  • Put the cut veggies in the tamarind water to avoid oxidization.

  • Heat oil in a wide thick bottomed pan. Add the mustard seeds and hing.

  • Drain the tamarind water and add the sliced brinjals once the mustard seeds splutter.

  • Mix in the turmeric powder, coriander powder and salt.

  • Cover with a lid and cook on a low to medium heat, stirring occasionally, for 10-15 minutes.

  • Open cook for another 5 minutes once the veggies seem almost done.

  • Add 2 tablespoons of the ‘curry podi’ prepared.

  • Carefully toss the veggies such that the podi coats their surface evenly.

  • Turn off the heat and

  • Serve Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe With Curry Powder along with phulka or steamed rice and sambar of your choice.



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