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Wednesday, January 11, 2012

Brinjal and potato podi poriyal

This is a very common and traditional brinjal dish. My DH likes this brinjal dish a lot among other variations. We can make this dish without the potato as well. I clicked pics of this dish so sharing it :)

You need: serves two
Brinjal -  1 large / 8 small - (Chopped 2 cups)
potato - optional - 1 large - (chopped 1 cup)
curry leaves - 4-5
cilantro / coriander leaves - for garnish

for the masala /podi
coriander leaves - 1 1/2 tbsp
peanuts- 1 tbsp
cumin/jeera - 1/2 tsp
garlic- 2 cloves (optional)
red chillies - 3
chana dal- 1 tsp
urad dal - 1 tsp
dry coconut /copra - 3 tsps
clove - 2 (optional)
elaichi / cardamom- 1 (optional)
dalchini / cinnamon - 1/2 " strip (optional)

mustard - 1/4 tsp
jeera - 1/4 tsp
red chilli - 1
hing - a pinch
salt - to taste
cooking oil (sun flower / olive)- 1 tsp

Masala / podi
Dry roast all the ingredients in a kadai / pan
let them cool and grind them into a coarse powder...keep aside
wash and chop the veggies into 1" cubes or long 1/2" slits (the veggies need to hold up to being cooked and then being sauted with the podi)
microwave or steam the veggies separately until they are half done

The dish

  1. Pour oil into the kadai and add tempering ingredients - mustard (let them crackle) and then add dals cumin red chillies, curry leaves in that order and saute
  2. add the steamed potato cubes and saute for a minute, and then add bringjal 
  3. Add salt, turmeric powder, hing/asafoetida and stir lightly
  4. Sprinkle water (1 tbsp or so) and cover the kadai for a 2 minutes 
  5. when the veggies look almost done, add the podi ( 1 spoon at a time) and keep stirring lightly
  6. Once all the masala/ podi is mixed with the temered veggies, turn down the flame and simmer for a minute or so
  7. If you like the poriyal well done and crispy, transfer it to a baking tray and put it in the oven for 8-10 minutes at 350 on the top rack (include the preheat time as well)
  8. garnish with cilantro/coriander leaves and serve with roti varieties or rice and accompanied with khadi/moru kuzhambu, rasam and dal...yum!!!!

Jeera rice and methi dal go very well on the menu with this dish :)..try and enjoy

This podi poriyal is very similar to vangi bath masala


  1. Really Yummy recipe..Would love to give it a try…Thank you so much for posting this..


  2. Yummy recipe..:)) I love the podi added to it.. intensely falvourful and tasty..:))

  3. Super flavourful poriyal,a prefect side for curd rice.



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