Kathirikkai Poriyal

Brinjal is one of my favourite vegetables.. I simply loved anything prepared with brinjals.. The brinjal poriyal is very simple recipe which well goes with both sambar rice and rasam.. This is my anuty version of poriyal after marriage, I used to enjoy mom's kathirikkai kara poriyal with sambar.. This is very and flavourful poriyal..

And also some similar poriyal recipes in my blog are...

OTHER SIMILAR RECIPE:

Carrot poriyal

Murunga keerai poriyal

Siru kizhangu avarakkai poriyal

Vazhaipoo poriyal

Manathakkali keerai poriyal

Kathirikkai kara poriyal

We make vendakkai poriyal using the same method which i have already post in my blog... so hope you will try this yummy recipe and comments about the poriyal...

Preparation time : 10 mins

Cooking time : 20 mins

Serve : 3

Recipe cusine : Indian

Recipe category : Side dish

INGREDIENTS :

Brinjal - 400 grams

Turmeric powder - 1/2 tspn
Grated coconut - 1/2 cup
Salt - as needed

FOR SEASONING :

Coconut oil - 1 1/2 tspn
Mustard seeds - 1 tspn
Urad dal - 1 tspn
Small onions / shallots - 4 (finely chopped)
Curry leaves - few

FOR MASALA :

Red chilli - 4 nos
Garlic - 1 cloves
Cumin seeds - 1/4 tspn

METHOD :

• Wash the brinjals, discard the stem and the cap and then cut brinjals into cubes..
• Keep them in warm water to prevents discoloration... 
• Grind the grinding items into paste.
• In another kadai add oil, mustard, urad dal, chopped small onion, curry leaves.
• Add the brinjals after drain the water and mix for a min...
• Add in some turmeric powder, salt and toss lightly... 
• Cover it with lid and fry them for 6 to 7 mins..
• Stirring from time to time to prevent getting burnt.. 
• Till they get brown, andgive a mix...
• Now add in grinded masala, and toss well..
• In a low flame or till the raw smell is gone..
• Now add fresh grated coconut and toss them. 
• It's ready to serve..

TIPS :

1. Buy fresh and smooth onces and see to it that the stem is also fresh..
2. Brinjal with many seeds taste bitter, so avoid buying rock hard ones as they tend to have more seeds..
3. Cover the lid and cook till the brinjal turns soft and tender..

PICTORIAL :

Take your masala items

Add it to a blender

Make a paste

Take your yummy fresh brinjals

Cut it into cubes

Keep them in warm water to prevents discoloration

Heat a pan with oil and add in mustard, urad dal

Add in chopped onions

Few curry leaves

Toss lightly

Now add in brinjal

Add turmeric powder

Toss lightly

Add in salt

Mix well

Cover it with lid for 7 mins in low flame

Now it's cooked

Add in masala 

Toss lightly till raw smell goes

Add some fresh coconut and mix well

Now it's done

Serve hot with sambar..