Wednesday, November 4, 2009

Katharikai Poriyal (Brinjal fry)

When we were kids grandmom used to plant brinjal and the yield from them was always in BIG quantities. My mom makes this poriyal which goes very well with rice and with chapathi's.  The brinjal we buy from the market is no where close to the ones we used to grow in our homes.
This dish is one of my childhood favourites. The blended taste of brinjal and onions is truely a treat to the tastebuds.

Brinjal - 1/2 kg (Thin and long slices)
Onions - 3 (Thin and long slices)
Curry Leaves - 5
Chilli Powder - 1tsp
Coriander Powder - 1tsp
Jeera Powder - 1/2tsp

Cooking Method
Heat oil, add mustard, Once mustard splutters, add onions.
Fry onions till they turn translucent, add all spice powders and salt.
Fry for a minute. Add Brinjal and curry leaves.
Fry on low flame till brinjal turns soft.

Serve hot with rotis or rice.

Cooking time : 20 Minutes
Serves : 2 - 3

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