Cook Time :30 Min | Servings : 2 Persons

These days I prefer to cook very easy recipes and get out of the kitchen quickly. I usaully take this along with Chapathi but goes well with Sambar Rice/ Rasam Rice or Curd Rice.

Dry Brinjal Fry/ Kathirikai Poriyal

This can be made with any variety of brinjal/ egg plant whichever is available based on season.

Dry Brinjal Fry/ Kathirikai Poriyal

Ingredients :
Brinjal (small) 20 nos
Oil 3 tbsp
Mustard 1/4 tsp
Split Black Gram 1/2 tsp
Channa dhal 1/4 tsp
Red Chili 4 nos
Curry Leaves Chili 1 strand
Asafoetida 1 pinch
Sambar Powder 1 1/2 tsp
Turmeric 1/4 tsp
Coriander Powder 1 tsp
Red Chili Powder 1 tsp
Salt to taste
  1. Step 1

    Clean brinjal and cut them into bite size pieces.

  2. Step 2

    In a pan heat oil, add mustard, split urad dhal and channa dhal. When mustard splutters add the red chili, curry leaves. Add asafoetida and fry for 2-3 seconds.

  3. Step 3

    Add the brinjal, sambar powder, red chili powder, coriander powder, turmeric and salt. Fry this in slow flame for 20-30 min until it’s done, no need to add or sprinkle water. Stir it often so that the masala gets mixed evenly.

(*) Enjoy this with white rice or chapathi.