These days, I prefer recipes that are simple, flavorful, and don’t keep me in the kitchen for too long. This dry brinjal fry is one of those easy dishes that comes together with just a few basic spices.
I usually enjoy it with chapati, but it also pairs very well with sambar rice, rasam rice, curd rice, or plain white rice.
You can prepare this recipe with any variety of brinjal or eggplant that is available. Different varieties may vary slightly in cooking time, but they all work well with this simple spice combination.
Dry Brinjal Fry / Kathirikai Poriyal
Recipe Details
Side Dish
Tamil Nadu
Sashi
30 minutes
2
Ingredients
- Small brinjal / Eggplant – 20
- Oil – 3 tbsp
- Mustard seeds – 1/4 tsp
- Split urad dal / Black gram – 1/2 tsp
- Chana dal – 1/4 tsp
- Dried red chilies – 4
- Curry leaves – 1 sprig
- Asafoetida – a pinch
- Sambar powder – 1 1/2 tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder – 1/4 tsp
- Salt – to taste
Preparation
- Wash and clean the brinjal thoroughly.
- Cut the brinjal into small, bite-sized pieces.
Cooking Instructions
- Heat the oil in a pan over medium heat.
- Add the mustard seeds, split urad dal, and chana dal.
- When the mustard seeds begin to splutter, add the dried red chilies and curry leaves.
- Add the asafoetida and fry for 2–3 seconds.
- Add the chopped brinjal, sambar powder, red chili powder, coriander powder, turmeric powder, and salt.
- Mix everything well so the brinjal pieces are evenly coated with the spices.
- Cook over low heat for about 20–30 minutes, stirring frequently, until the brinjal becomes tender and nicely roasted.
- Do not add or sprinkle water. Cook slowly using the moisture naturally released by the brinjal.
Tips
Brinjal Variety: You can use any variety of brinjal or eggplant available to you. Cooking time may vary slightly depending on the variety and size of the pieces.
No Added Water: Avoid adding water while cooking. Slow cooking helps the brinjal absorb the spices and gives the poriyal a dry, roasted texture.
Stir Frequently: Since no water is added, stir the brinjal often and keep the heat low to prevent it from sticking to the bottom of the pan.
Serving Suggestion
Serve hot with chapati, plain white rice, sambar rice, rasam rice, or curd rice.
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