Ennai Kathirikkai Poriyal is an authentic side dish of south Indian lunch, goes well with sambar, rasam, and curd rice. It is simple and easy to prepare. We can prepare different varieties of dishes with brinjals like stuffed brinjal curry, brinjal sambar, kathirikkai gotsu, for breakfast, and lunch.
Notes
- 1. Use tender purple brinjals for the best result.
- 2. Cook brinjals with little water, otherwise, they may turn mushy.
- 3. You can add 1 peeled and chopped raw banana/vazhaikkai, brinjal goes well with raw banana.
- 4. In this same method, you can ennai vazhaikkai poriyal, replace the brinjals with raw banana.
Other varieties – Vazhaikkai Poriyal, Vendakkai Poriyal, Murungai keerai poriyal, Vazhakkai Poriyal, Carrot Poriyal, Pavakkai Fry, Beetroot Poriyal, Avarakkai Poriyal, Vazhaipoo poriyal, Pavakkai Poriyal, Kovakkai Poriyal
Ennai Kathirikkai Poriyal is an authentic side dish of south Indian lunch, goes well with sambar, rasam, and curd rice. It is simple and easy to prepare. We can prepare different varieties of dishes with brinjals like stuffed brinjal curry, brinjal sambar, kathirikkai gotsu, for breakfast, and lunch.
- 5 Brinjals
- 1/2 cup Onion or Shallots chopped
- 1 tsp Sambar Powder
- 1/4 tsp Turmeric powder
- 10 Garlic pods optional
- 4 tsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Urad Dal
- Few Curry leaves
- 1 pinch Asafoetida
- Salt as needed
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Cut brinjals lengthwise, keep them in a bowl of water.
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Heat 2 tsp of oil in a pan, then add mustard seeds, allow it to pop, and add urad dal. When it turns brown, add curry leaves.
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Add the onion and saute till it becomes transparent.
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Add the crushed garlic and cook for a minute.
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Add asafoetida, turmeric powder and sambar powder, and salt.
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Drain water and add the brinjal pieces, saute for a minute.
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Add 2 more spoons of oil and keep the flame on medium.
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Sprinkle a little water and cook covered for 10 minutes.
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Serve hot with rice.
Method
Step by Step Pictures
1. Cut brinjals lengthwise, keep them in a bowl of water.
2. Heat 2 tsp of oil in a pan, add mustard seeds and allow it to pop. Add urad dal, when it turns brown, add curry leaves.
3. Add onions and saute till they become transparent.
4. Add crushed garlic and cook for a minute.
5. Add the asafoetida, turmeric powder, sambar powder, and salt.
6. Mix the spices and cook for a minute.
6. Add brinjal pieces and saute for a minute.
7. Add 2 more spoons of oil and keep the flame on medium.
8. Sprinkle little water and cook covered for 10 minutes.
9. Serve hot with rice.
