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
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).
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).