Brinjal or Eggplant is known as Kathirikkai in tamil, Vankaya in telugu and baingan in hindi. Brinjal is a low calorie vegetable rich in fibres, vitamins, manganese, iron, copper, potassium and anthocyanins. Choose eggplants that are firm, bright coloured and heavy. Avoid brinjals with cuts, wrinkles and bruises. My favourite brinjal recipes are Vangi bath, kathirikkai chutney and ennai kathirikkai kuzhambu. Please check below for step by step instructions and pictures for preparing South Indian Kathirikkai Poriyal.

Kathirikkai Poriyal Recipe

South Indian Brinjal dry curry. Rice side dish.

Preparation Time : 5 mins | Cooking Time : 15 mins | Yields : 2

Recipe Category: Side dish
Recipe Cuisine: Indian
Author: Nithya

Ingredients:
Oil : 1 tbsp
Mustard : 1/4 tsp
Channa Dal : 1 tsp
Urad Dal : 1 tsp
Curry Leaves : 4 to 6
Red Chillies : 2
Onions chopped : 1/2 Cup
Asafoedita powder : pinch
Brinjal / Egg plant Medium Size : 4
Salt : As needed
Turmeric powder : 1/4 tsp
Coriander powder : 1 tsp
Chilli powder : 2 tsp

Instructions:

1.Wash Brinjal and cut lengthwise. Soak the cut pieces in water. Heat Oil in a pan. Add mustard. When mustard splutters, add channa dal, urad dal.

2.When channa dal turns golden colour, add curry leaves and red chillies. Fry for a min. Add chopped onions and fry till they turn translucent.

3. Add Asafoedita powder and saute it well. Add lengthwise cut brinjal and fry for a min. Allow the brinjal to cook for 6-8 mins in medium flame.

4. Close it with lid and cook brinjal stirring it occasionally. Once the brinjal are cooked, add salt, turmeric powder, coriander powder and chilli powder. Fry for 2 mins till raw smell goes off.