Monday, April 27, 2015

Eggplant Stirfry | Kathirikkai Poriyal | கத்திரிக்காய் பொரியல் | Brinjal Stirfry | Vankai Poriyal

Kathirikkai Poriyal is simple and flavorful. Brinjal is rich in vitamin A, vitamin B1, vitamin C, vitamin D, protein and calcium. The use of brinjal destroys the stones in its initial stage. Check other Brinjal recipes which I have already posted :-  Vangi Bath | Brinjal Rice,  Ennai Kathirikkai Kulambu

Ingredients :-
 Brinjal (chopped)    5 
 Onions (finely chopped)    ¼  
 Turmeric powder   ¼ tsp 
 Chilli powder    1 tsp  
 Grated coconut    2 tbsp 
 Mustard    ¼ tsp
 Urad dal    ½ tsp
 Channa dal    ½ tsp
 Salt  to taste

1). Wash the brinjal thoroughly and chop into medium size pieces. Keep them immersed in water until use to prevent discoloration.  
Pic-1 Pic-1 Pic-1
2). Heat oil in a pan, splutter mustard, add urad dal and channa dal. Saute till dals turns light brown and then add onions. Saute till onions turns translucent. Add turmeric powder, chilli powder along with salt and mix well.
3). Add chopped brinjal and sprinkle little water. Let it cook on low fire till brinjal gets fully cooked. Keep stirring to prevent it from getting burnt. Finally add grated coconut and switch off. Combine everything together.   
Serve with a dollop of ghee and steamed rice or as side dish with rice varieties. 

Notes :-
# Adjust water accordingly, you might need to add more or less depending on the brinjal variety. 
# Make sure to retain the shape of the brinjal and not to over cook it. It will become mushy if it is over cooked. 

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Related Posts :-
Click here for more :- Brinjal(Egg Plant) Recipes  

Click here for more :- Poriyal(Stir Fry) Varieties


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