Saturday, November 26, 2011

Brinjal Curry-Kathirikai Poriyal-Eggplant Curry Recipe

Brinjal is one of my favorite vegetable. I simply love anything prepared with brinjals. This Brinjal curry is a very simple curry which goes well with both rice and chapati. Today let us learn how to make Brinjal Curry/Poriyal)-Kathirikai Curry following our easy recipe.

Brinjal curry-brinjal poriyal-Kathirikai Curry

Brinjal Curry (Poriyal)-Kathirikai Curry

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 4
 Recipe CategorySide Dish-Brinjal
 Recipe CuisineIndian
 Author:

   Ingredients needed

   Brinjal - 400 grams
   Onion - 2 big
   Turmeric powder - 1/4 tsp
   Salt as required

  To be roasted

   Oil - 1 tsp
   Bengal gram - 1 tbsp (kadalai paruppu)
   Coriander seeds - 1 tbsp (malli)
   Red chilli - 4-5

   For the seasoning

   Oil - 2 - 2 1/2 tbsp
   Mustard seeds - 1 tsp
   Curry leaves - a sprig


Preparation

Wash the brinjals, discard the stem and the cap and then cut brinjals lengthwise. Keep them in water to prevent discoloration. Cut the onions also lengthwise.

Heat a tsp of oil, fry bengal gram, coriander seeds and red chillies till dal turns golden brown. Then powder it a little coarsely and keep it aside. This is the spice powder for this curry.

Method

Heat 2 1/2 tbsp of oil, add mustard seeds, when it splutters, add curry leaves, onions and fry till onions turn transparent, then add the brinjals after draining the water .

Add turmeric powder, the ground powder and cook covered. Add salt required. Cook on low fire, stirring from time to time to prevent it from getting burnt. Sprinkle little water now and then if needed.

Note - Do not add too much water as it will not taste good. Just sprinkle very less water.

Tips to buy brinjal - buy fresh and smooth ones and see to it that the stem is also fresh. Brinjal with many seeds taste bitter, so avoid buying rock hard ones as they tend to have more seeds.

More Brinjal Recipes

Stuffed Brinjals

Brinjal rice

Brinjal gotsu

Ennai Kathirikai Kuzhambu

Mochai Kathirikai Kuzhambu

Brinjal tomato gravy for chapati

Baingan Bartha

Bagara Baingan

Drumstick Brinjal curry

Meet you all again with more interesting recipes, until then it is bye from Padhu of Padhuskitchen.

19 comments:

  1. curry looks very inviting. yummy.

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  2. Absolutely lovable recipe...I too love brinjals to the core....

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  3. We are huge on brinjal and this looks totally yummy!

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  4. delicious dish.Thanks for the recipe
    -
    Aarthi
    http://yummytummy-aarthi.blogspot.com/

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  5. Love this simple delicious poriyal with sambar rice..

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  6. Flavorful curry!!!!
    Prathima Rao
    Prats Corner

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  7. Brinjal poriyal looks awesome. my favorite.

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  8. Padhu,
    I find that whenever I cover and cook brinjal, the curry becomes mushy. In my opinion, slow cooking uncovered over a low flame works the best.

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    Replies
    1. Yes, I agree but the genius of this recipe lies in the spice mixture consisting of coarsely ground dal so the moisture actually cooks the dal instead of overcooking the brinjal. Love this recipe :) Thanks Padhu!

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  9. Tried this today. Turned out great. Thanks Padhu!

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  10. Why should the water be sprinkled?

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    Replies
    1. We sprinkle water so that it get cookeds well and also consumes less oil.

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  11. Thank you Padhu. I prepared this for my family and we all found it yummy.This is the first time I have found a tasty brinjal curry.

    ReplyDelete

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