stir fry brinjal /eggplant/kathirikai poriyal(drycurry)

A specific variety of violet brinjals(with white stripes)that is famous in my hometown(Salem/TamilNadu)is so special because they are brought by the farmers to market daily in the early mornings with so-much  freshness that the vegetable looks so tender and juicy tempting one to buy the whole lot! but this particular variety of brinjal is rare at my place(Trichy)this time when I visited Salem I got some wonderfully tender brinjals and did my favorite stir-fry.A simple stir-fried brinjals combined with rice has been one of the likeable lunch menus I would love to take during my college days I love to have it with plain rice or even a simple curd or rasam would be great.When you are doing in a normal kadai use little more oil as we are not going to add any water while cooking.Can use a non-stick pan for usage of less oil and a non-stick pan will be more easy to handle for this type of stir-fry(s).

stir fry brinjal /eggplant/kathirikai poriyal(drycurry)

INGREDIENTS:

Brinjals(small and tender) – 500 gm
Salt to taste
Turmeric powder – 1/2-1 tsp
Chilli-powder – 11/2 tbsp
Oil – 2-3 tbsp
Mustard seeds – 1 tsp

METHOD:

WASH AND CUT BRINJALS

LENGTH WISE IN A BOWL OF WATER

IN A KADAI ADD OIL AND MUSTARD SEEDS

WHEN SEEDS SPLUTTER ADD BRINJAL AND SALT

THEN TURMERIC

CLOSE AND COOK FOR SOME TIME

SAUTE TILL IT SHRINKS A LITTLE

ADD CHILLI POWDER AND SAUTE

SAUTE TILL OIL COME OUT AND READY TO BE SERVED

1.Cut veggies thinly in lengthwise strips in a bowl of water.
2.Keep a kadai add oil.
3.When oil heats up add mustard seeds.
4.when seeds splutter add brinjal then salt and turmeric powder saute till colour changes.
5.Now bring to medium flame and close the lid.
6.Cook for some time stirring in-between.
7.The veggie will shrink a bit add chilli powder and stir without lid continuously.
8.Stir nicely till oil shows up adjusting the flame then and there.
9.Now the poriyal is ready to serve with hot rice.

stir fry brinjal /eggplant/kathirikai poriyal(drycurry)

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Total Time 25 minutes mins

Ingredients

  

• Brinjals small and tender - 500 gm
• Salt to taste
• Turmeric powder - 1/2-1 tsp
• Chilli-powder - 11/2 tbsp
• Oil - 2-3 tbsp
• Mustard seeds - 1 tsp

Instructions

 

• Cut veggies thinly in lengthwise strips in a bowl of water.
• Keep a kadai add oil.
• When oil heats up add mustard seeds.
• when seeds splutter add brinjal then salt and turmeric powder saute till colour changes.
• Now bring to medium flame and close the lid.
• Cook for some time stirring in-between.
• The veggie will shrink a bit add chilli powder and stir without lid continuously.
• Stir nicely till oil shows up adjusting the flame then and there.
• Now the poriyal is ready to serve with hot rice.
  

Notes

Can use less oil when using non stick pan.
Always use a non stick pan or a heavy kadai as we are not using any water to cook.
Spiciness can be according to your need.
It goes as a best side-dish for rice(curd/rasam/sambar).

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