Katharikkai Pakkoda Curry(Egg Plant Dry Curry)

Serving: 4 | Type: Veg – poriyal



For Pakkoda:

Katharikkai -500grms
Potato -1(big)
Onion(Minced) -1 cup
Chili Powder -1tbsp
Salt -to taste
Kadalai mavu -1cup
Corn flour(Optional) -2tbsp
Oil -For deep fry

For Curry:

Onion(chopped) -2cups
Tomato(chopped) -1cup
Green Chili(Slit) -4
Chili powder -1tsp
Turmeric -pinch
Ginger Garlic paste -1tbsp
Salt -to taste
Garam masala -1tsp




  1. For pakkoda: Mix everything with katharikkai except oil.
  2. Take a pan heat with oil make like Pakkoda and cook it until golden and keep it aside.
  3. Same pan drain the oil and keep 2tbsp oil add onion, green chili sauté for a minute, then add ginger garlic paste sauté for 30 seconds.
  4. Now add tomato, salt and turmeric sauté until tomato get mash.
  5. Then add chili powder mix well then add little water.
  6. Cook it until raw smell goes.
  7. Add garam masala and Pakkoda cook it for 1 or 2 minutes.
  8. Garnish with coriander leaves.
  9. Serve with Rice or Roti.

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