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  • Brinjal fry (Kathirikkai poriyal)

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    Brinjal fry (Kathirikkai poriyal)
    Prep: 10 min Cook: 20 min Servings: 2
    by Shobana Vijay
    1 recipe
    >
    An easy to make yummy side dish for Rice Varieties. There are many ways to make the dish, yet I like this simple way of making using Sambar powder. I always want this poriyal without changing the shape of the long cuts, so I used to be extra careful while preparing this. At the same time I don’t want to use more oil also. The finished product is a silky smooth eggplant which tickles your taste bud and makes very satisfying meal all together. This brinjal fry is relishing with steam cooked rice and chilled yogurt.

    Ingredients

    • Ingredients
    • Brinjal -6 no’s
    • Onions -2 small
    • Garlic -3 cloves
    • Red chilli powder -1/2 tsp
    • Turmeric powder -1/4 tsp
    • Salt – to taste
    • Seasonings
    • Oil -1 tbsp.
    • Mustard seeds -1/2 tsp
    • Urad dal -1/2 tsp
    • Curry leaves -pinch

    Directions

    1. Cut each eggplant into 6-8 the lengthwise pieces, and put them in water. Chop onions finely. Crush the garlic pods.
    2. Heat a tsp of oil and add mustard seeds, urad dal, and curry leaves one by one and sauté for few seconds. Heat oil in a kadai. Add the mustard seeds and let it pop. Then add the curry leaves, garlic. Fry for 1 min. Then add finely chopped onions. Fry till it is brown. Drain the water from the brinjals and add to the kadai.
    3. Now add the Cut eggplant pieces and sauté them gently. Then add all the spice powders with a tsp of oil. Cover and cook again for 10 – 15 mins, till the brinjal is well cooked.
    4. Keep the flame in simmer and close the pan with lid. Keep flipping the veggies and let it cook for another minute, then switch off the flame.
    5. Check out more interesting recipes in my blog "Shoba's Delight"(www.shobasdelight.blogspot.com).

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