Kathirikkai Poriyal Recipe

Ingedients:

3 cups brinjal, cubed
2 medium onions, finely sliced
1/2 tsp turmeric powder
Salt, to taste

Spice Powder

2 tsp + 2 tsp oil
1 tbsp coriander seeds
1/2 tsp asafoetida / hing
2 - 3 dry red chillies
2 tsp urad dal
2 tbsp grated coconut
A small marble-sized ball of tamarind
1/4 tsp salt

Tempering

1 tbsp oil
1 tsp mustard seeds
1 dry red chilly, halved
1 sprig curry leaves

Method:


1. Heat 2 tsp oil for spice powder in a pan over moderate heat.

Add coriander seeds, hing, red chillies and urad dal. Fry till

spices are fragrant and the dal turns golden. Remove and set

aside to cool.

2. Add 2 tsp oil to same pan and heat through. Add coconut and

fry over low heat until golden brown.

3. Combine coconut and the fried spices, tamarind and salt and

grind to a fine powder.

4. Heat oil for tempering in the same pan as above and add the

ingredients for tempering. When the mustard seeds start to pop,

add onions and saute for 1-2 mins.

5. Add the brinjal, turmeric, salt and 1/4 cup water. Lower

heat, cover pan and simmer for about 10 mins till brinjal is

tender and all water is absorbed.

6. Sprinkle the spice powder to the cooked brinjal and stir

gently to combine well. Serve hot with steamed rice or roti.