Stuffed Podi Eggplant

          All eggplant lovers, do try this simple and an equally amazing recipe that is bursting with flavours. These are slit baby eggplants that are stuffed with some idli podi (gun powder) along with some chili powder and lime juice. They are then slow cooked to perfection. 

           It is not only easy but at the same time it is yummy too. It has minimum of ingredients and can be dished out in a jiffy. You can enjoy it as a side dish with plain steamed rice, curd rice or any Indian bread. So check out the step by step pictorial recipe to prepare it. 

• 9-10 small eggplants 
• 2 tbsp. idli podi (gunpowder)
• 1/2 tsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. lime juice
• 2-3 tbsp. oil
• 2 pinches of salt

          Make a paste with the idli podi, red chili powder, coriander powder, lime and 1-2 tsp. oil. 

          Slit the eggplants and stuff a little of the paste in each of them. 

          Heat the remaining oil and arrange all the stuffed eggplants. Sprinkle some salt and cook covered till one side is done. 

          Gently flip them over and sprinkle the remaining salt. Again cover and cook till it is done. Switch off the flame and garnish with coriander leaves. 

          Serve as a side dish with plain steamed rice, curd rice or any Indian bread. 

          

                      Slit the eggplants & stuff a little of the paste in each of them. 

                      Heat remaining oil & arrange all stuffed eggplants. Sprinkle some salt 
                      and cook covered till one side is done. 

                       Flip them over & sprinkle some more salt. Cover & cook till it is done. 

                    Garnish with coriander leaves. Serve with plain steamed rice, curd rice
                    or any Indian bread. 

Nalla Karam Podi (Gun Powder - Andhra Style)

          Podi also known as Gunpowder is an essential accompaniment to any South Indian breakfast. They can very easily be made at home with a few basic ingredients available in every kitchen. This yummy podi can be stored in an airtight container for a longer period. 

           So let me share an Hyderabadi / Andhra style podi that I sometimes use as a spread on bread toast / parathas / chapattis with a drizzle of some ghee or melted butter. Make it further interesting by sprinkling it on pizza, burger, hot dog, etc. Choice is yours.

• 1 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 2 tbsp. urad dal (split black gram)
• 8-10 dry red chilies
• 1-2 sprigs curry leaves
• 1/2 cup coriander seeds
• 1 tbsp. sesame seeds
• 5-6 garlic cloves
• 2 tbsp. roasted chana dal
• 1 tsp. tamarind paste
• salt to taste

          Heat oil in a pan and temper with cumin seeds and fenugreek seeds. Sauté for a few seconds. Add rest of the ingredients (except tamarind paste and salt).

           Stir fry for 2-3 minutes on a low flame. Set aside to cool. Then grind along with tamarind paste and salt. 

           Store in airtight container and relish as an accompaniment to idli, dosa, upma or any south Indian breakfast.