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Sunday, July 22, 2012

Brinjal / Kathirikkai Poriyal

Brinjal / Kathirikkai Poriyal

Kathirikkai – 500 gms
Onion – 2
Dhaniya powder – ½ tso
Green chilli - 2
Turmeric powder – ½ tsp
Salt – to taste

For tempering:

Oil – 3 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Urad dhal – 1 tsp
Chana dhal – 1 tsp
Asafotedia / hing – ½ tsp
Curry leaves - little

Wash the brinjal and cut them lengthwise. Discard the stem portion. Put the brinjal in water to avoid discoloration.
Cut the oinion lengthwise.
Slit the green chillies length wise.

Heat oil in a kadai and do the tempering.
Add the chopped onion to it and sauté well till it turns transparent.
Now add the chopped brinjal and sauté well.
Add turmeric powder, green chilli and salt to it.
Add very little water to it and close the kadai with the lid and simmer the stove. Stir it for every 2 minutes. Cook on a low flame to avoid it getting burnt.
Serve it with steamed rice or roti J

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