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.
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.
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
Brinjal tomato gravy for chapati
Meet you all again with more interesting recipes, until then it is bye from Padhu of Padhuskitchen.