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stir fry brinjal /eggplant/kathirikai poriyal(drycurry)

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Total Time 25 minutes
Ingredients Method Notes

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
 

  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.

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).