Podi (masala) used for curry
Podi/masala used for curry

Ingredients:

 

Bengal gram/channa dhal:1 tsp

Urad dhal:1 tsp

Coriander seeds:1 tsp

Dry chillies: 8 num

Hing: ¼ tsp/ or small piece

Salt: ¾ tsp

 

Method:

 

Dry roast all the ingredients except salt, cool it and grind slightly coarsely with salt.

 

I triple the quantity and store it in small bottle, I can use less or more according my quantity of vegetable.

 

 

 

Ingredients:

Brinjal: 5 or 6 small purple, washed halved and cut lengthwise

Turmeric: a pinch

 

Seasonning:

Mustard seeds: ½ tsp

Curry leaves: few

Oil: 2 tsp

 

Heat a pan with oil, add the mustard seeds, when they start to pop, add curry leaves, the brinjal , turmeric and sprinkle the powder, mix thoroughly and cook in medium heat covered. If you think, it is less spicy, less salty, u can always adjust with chilli powder and salt. Fry well, until the brinjal turns soft. The curry will not take more than 8 minutes in stove.

It is excellent with rice and gravy!

 

 

This vegetable can be used with podi: green banana, taro root, sweet potato, etc...