Dry Podi-style veg curry

 

First things first, trying to photograph brinjal in a good way is super hard! But this is one of those where the visuals don't matter as much as the taste. 

Inspired by this Katrikkai Podi curry recipe, I've frequently adapted the base with other vegetables beyond brinjal - tomatoes, tofu pok, carrots and potatoes also go well. Best enjoyed with rice and yoghurt. 

Dry Podi-style veg curry

Ingredients:

2 large long brinjal / potatoes / carrots 

2 tomatoes (optional)

1 tablespoon tamarind paste

1 tablespoon chana dal

1 tablespoon coriander seeds

2-3 dried chillies (adjust according to heat level you want)

1 teaspoon turmeric powder

Salt to taste

Pinch of asafoetida 

1 teaspoon thalikran mixed spices (urad dal, mustard seeds, cumin, fenugreek)

Curry leaves

1 onion sliced thinly

1 tablespoon Ghee

1 tablespoon cooking oil

Method:

1. Partially cook the vege (parboil potatoes and carrots; brinjal & tomatoes can be airfried so there is a nice caramelised flavor

2. In a dry pan, roast chana dal, coriander seeds and dried chillis till fragrant. Remove and leave to cool, then grind to a powder. 

3. In a pan, heat 1 tbsp oil and saute thalikran mix, curry leaves, asafoetida. Add ghee, onions and saute till lightly brown and fragrant.

4. Add in tamarind with half a cup of water. Bring to a boil. 

5. Add in vegetable of choice or tofu pok (if you didn't pre-cook it earlier, thats fine. Just leave it to cook longer till a fork can smoothly pierce through the piece)

6. Add in the ground spice powder and salt to taste. Stir well with the veg. 

7. Leave it to "fry" a little till aromatic and the raw chilli smell has disappeared. It should be a dry consistency paste around the vegetable pieces. Remove off heat and enjoy!