Stir Fried Aubergines Cooked In A Tamil Nadu Style Kathirikai Poriyal Recipes

KATHIRIKAI POONDU PIRATTAL RECIPE - SOUTH INDIAN STYLE BRINJAL STIR FRY WITH GARLIC

Steps:

• To begin making Kathirikai Poondu Pirattal Recipe , chop the brinjals vertically and place them in a bowl filled with salt water to avoid oxidation.
• Heat oil in a Heavy bottomed pan over medium heat, add mustard seeds and urad dal and let it splutter and the dal to turn golden brown.
• To this add the hing, curry leaves and dried red chilli and allow it to roast for a few seconds.
• Next add the garlic and onions and fry until it turns into a light brown colour. This will take about a minute or so.
• Once done, add the tomatoes and cook until soft.
• Once the tomatoes are soft, add the brinjals and season with salt.
• Sprinkle with some water and cook the brinjals on a low heat with the pan covered with a lid. It will take around 10 minutes.
• Once the brinjals are cooked, add the turmeric powder and sambar powder and stir well.
• Let the Kathirikai Poondu Pirattal cook for another 3-4 minutes, occasionally keep stirring in between and switch off the flame. Check the salt and seasonings and adjust according to taste.
• Once done, transfer the Kathirikai Poondu Pirattal to a serving bowl and serve hot.
• Serve the Kathirikai Poondu Pirattal Recipe along with Steamed Rice, Chow Chow Kootu and Village Style Pepper Rasam along with Sabudana fryums to make an interesting Chettinad cuisine influenced Sunday lunch.

STIR-FRIED AUBERGINES COOKED IN A TAMIL NADU STYLE (KATHIRIKAI PORIYAL)

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.