Friday, November 7, 2014

Eggplant Fry

Eggplant Fry / Kathirikkai Poriyal, An easy to make yummy side dish for Rice Varieties. Especially I love this to have it with curd rice. There are many ways to make the dish, yet I like this simple way of making using Sambar powder.
You can substitute with chilly powder and coriander powder also.

I always want this poriyal without changing the shape of the long cuts, so I used to be extra careful while preparing this. At the same time i dont want to use more oil also. So I used to close the frying pan with lid and keep the flame in simmer, which helps me to get it done by the way i wish.


Round Eggplant - 6-7 medium sized
sambar powder - 1-2 tsp (increase according to your taste. I choose this to be a mild spice one.)
salt - as per taste
Oil - 1 tbsp
mustard seeds - 1/2 tsp
urad dal -1/2 tsp
curry leaves - 1 sprig

1. Cut each eggplants into 6-8 the lengthwise pieces, and put them in water.
2. Heat a tsp of oil and add mustard seeds, urad dal, curry leaves one by one and saute for few seconds.
3.Now add the Cut eggplant pieces and saute them gently.
4. When the veggies starts to change color slightly, add salt, sambar powder, another tsp of oil and saute it gently.
5. Keep the flame in simmer and close the pan with lid. Use ladle occasionally to flip/saute veggie.(cook about 5-8 mins).
6. Once the veggie is cooked, remove the lid and gently flip the veggies. let it cook for another minute, then switch off the flame

1. If you are using chili powder and coriander powder instead of sambar powder, add a pinch of turmeric.
2. Cumins can be added while tempering.
3.Make sure not to mash the veggies.
4.As you cook by closing with a lid, you will not need much oil.

Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops

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