Kathirikai Podi Curry Recipe (Roasted Brinjal with Spices)

Kathirikai Podi Curry Recipe is a very traditional South Indian style vegetable made from roasted brinjals also known as aubergine or eggplant. The spice powder varies from home to home and most often the sambar powder is used along with a little cinnamon powder. The Brinjal Podi Curry recipe is a quick and easy vegetable for a weeknight dinner. Course : Side Dish Ingridients : 10 Brinjal (Baingan / Eggplant) , washed and cut into wedges  2 tablespoon Sesame (Gingelly) Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 sprig Curry leaves , roughly torn 1/2 teaspoon Turmeric powder (Haldi) 1/4 teaspoon Asafoetida (hing) 2 teaspoons Sambar Powder Salt , to taste Instructions To begin making  Kathirikai Podi Curry, heat 2 tablespoons of sesame oil in a heavy-bottomed pan over medium heat. Add the mustard seeds and curry leaves. Allow them to crackle. Once it crackles add the sliced brinjals and salt, stir to combine.Cover the pan with the lid and cook the brinjals on low heat, until they are soft and well cooked, stirring them occasionally.Now add the sambar powder, turmeric powder, asafoetida and sauté all the ingredients together on low flame for few minutes or until the brinjal is cooked through.Once cooked, turn off the heat. Transfer the Kathirikai Podi Curry in a serving bowl. Serve Kathirikai Podi Curry hot accompanied by steamed rice, smeared with a spoonful of ghee.