Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4 persons.

This recipe is tasty cooked with brinjal and peanut. The podi added gives special flavor to this recipe. Peanut gives the daily protein needed. Now let us prepare this brinjal peanut podi curry.


  • Brinjal 250 g
  • Peanut 50 g

For powder: Toor dal 1 tablespoon, gram dal 1 tablespoon, coriander seeds 1/2 tablespoon, red chilies 6 nos, sesame seeds 1 teaspoon. Fry each one in oil and powder all the ingredients well. Add or less chilli to taste.
Seasoning: Mustard seed, urid dal, asafoetida, turmeric powder
Salt to taste


Wash and cut brinjals lengthwise. Cook ahead if using dry peanut, if fresh just soak in water for some time.

Heat oil in a kadai add mustard seeds, urid dal, curry leaves, asafoetida, turmeric powder, and add brinjal and fresh/cooked peanut and fry. Sprinkle little water and cover with lid. After 4-5 minutes remove lid and stir brinjal upside down allowing the upper layer to cook and add the powder and salt.

If curry becomes dry add little oil and cook until vegetables are cooked well.

Remove and curry is ready to serve. It can be tasted as side dish for vathakuzhambu rice or this can also be mixed with rice.

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