Stir Fried Aubergines Cooked In A Tamil Nadu Style Kathirikai Poriyal Recipes
STIR-FRIED AUBERGINES COOKED IN A TAMIL NADU STYLE (KATHIRIKAI PORIYAL)
This 'dry' stir-fry from Madhur Jaffrey's Curry Easy Vegetarian cookbook is a delicious vegetarian side dish. Enjoy as part of a wider Indian feast.
Provided by Madhur Jaffrey
Categories Side Dish
Number Of Ingredients 1
Steps:
- Cut off the very top of each aubergine. Whatever kind you have, cut them into 2.5 x 2 cm/1 x ¾ inch dice. (I quarter the 'baby' Italian ones lengthways, then cut them crossways into 2 cm/ ¾ inch pieces.) Put the cut pieces into a bowl of water until you are ready to start cooking. At that point, drain well and pat dry. Place a small, cast-iron frying pan over a medium-high heat. Add the chana dal, coriander seeds and dried red chillies, stirring and roasting them until they turn a few shades darker. Empty the mixture on to a piece of kitchen paper and set aside. When cool, place in a clean coffee-grinder or spice mill and grind as finely as possible. Pour the oil into a medium, preferably non-stick frying pan set over a medium-high heat. When hot, add the mustard seeds. As soon as they start to pop, a matter of seconds, throw the curry leaves into the frying pan (take care as these will splutter). Quickly follow with the onion. Stir for about 2 minutes, then lower the heat to medium and stir-fry for another 2 minutes. Now add the aubergine, which you have drained and dried, and stir for a minute. Add the salt and the ground spice mixture. Stir to mix. Sprinkle with about 3 tablespoons of water, stir and cover. Cook 6-7 minutes, stirring now and then. Lift the cover, add another similar sprinkling of water and stir gently. Cover again. Keep doing this - stirring, adding sprinklings of water and covering again - every 6-7 minutes for 20-25 minutes, until the aubergines are tender, turning the heat down if necessary.
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