Easy Brinjal Fry | Kathirikai Poriyal

Easy brinjal fry / kathirikai poriyal recipe – a simple and quick South Indian style eggplant stir fry. This recipe has brinjal or kathirikkai flavored with simple spices.

I think you will agree that brinjal is one of the highly versatile vegetables. You can basically roast, bake, grill or use it in a gravy like brinjal theeyal or make a stir fry. Without a doubt, anyway you make it, it tastes delicious.

Brinjals cook fast and its so easy to chop them up and make a stir fry in minutes. The best part is that they indeed taste equally good with both chapathis and rice. This brinjal poriyal too is very easy to make and all you need is just a few spices.

This dish has no tomatoes added in it and instead uses only onions and simple everyday spices. I have used small purple brinjals for this recipe.

Here are a few other veg poriyal recipes that you will love.

Poriyal Recipes

Kothavarangai Poriyal

Potato Tomato Fry

Beetroot Thoran

Karamani Poriyal

As a matter of fact, the humble eggplants or aubergines come in different shapes, sizes and colors. I generally find purple brinjals easily available in the market while I find the green brinjals only occasionally. Thus I eventually end up getting the purple variety most often.

Brinjals are rich in dietary fiber. In addition to this, they are also a good source of vitamin C, vitamin B6 and potassium. Lets move on to the recipe for easy brinjal fry.

How to make Easy Brinjal Fry step by step

1. Firstly, wash the brinjals. Cut off the stems and chop the brinjals into small cubes.
2. Heat oil in a pan. Add asafoetida and mustard seeds. Once mustard seeds splutter, add the split urad dal. Fry till dal turns golden brown. Then add the finely chopped garlic and curry leaves.
3. Fry for a minute and now add the finely chopped onions.
4. Saute the onions till they turn soft and translucent.
5. Then add the chopped brinjal cubes and stir well.
6. Next add the turmeric powder, red chilli powder and garam masala powder along with salt.
7. Mix well and fry for a minute. Further add 1/2 cup of water and cover the pan with a lid.
8. Let it cook till the brinjals turn soft. Keep stirring at regular intervals. Once the brinjals turn soft and almost all the water dries up, remove the lid. Finally stir fry on high for a minute and remove from heat.
9. Brinjal fry is now ready to be served with rice or chapathis.
   

Easy Brinjal Fry | Kathirikai Poriyal Recipe

Easy Kathirikai Poriyal recipe

Category:Side Dish

Cuisine:South Indian

Author:Jiya Jesh

Yield:2 servings

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

kathirikai poriyal / brinjal fry – a quick and easy South Indian style stir fry using brinjals and spices. It goes well with rice and chapathis.

Ingredients

• 2 cups chopped brinjal (kathirikkai / baingan)
• 1 onion small
• 1 tsp finely chopped garlic (poondu / lehsun)
• 1/2 tsp mustard seeds (kadugu)
• 1/2 tsp broken urad dal ((split black gram ( without skin))
• A pinch of asafoetida (hing)
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/4 tsp garam masala powder
• A few curry leaves (karuvepillai / kadi patta)
• 1 tbsp oil
• Salt to tast

Instructions

1. Wash the brinjals. Cut off the stems of the brinjals and discard them. Then cut the brinjals lengthwise into two halves and chop them into small cubes. Keep the chopped brinjals immersed in a bowl of water. Also, finely chop the peeled onion and peeled garlic. Heat oil in a kadai or pan. Add asafoetida and mustard seeds. Once mustard seeds splutter, add the split urad dal. Fry till dal turns golden brown. Then add the finely chopped garlic and curry leaves.
2. Fry for a minute and now add the finely chopped onions.
3. Saute the onions till they turn soft and translucent.
4. Then add the chopped brinjal cubes and stir well.
5. Now add the turmeric powder, red chilli powder and garam masala powder along with salt.
6. Mix well and fry for a minute. Now add 1/2 cup of water. Stir and cover the kadai or pan with a lid.
7. Let it cook till the brinjals turn soft. Keep stirring at regular intervals. Once the brinjals turn soft and almost all the water dries up, remove the lid. Stir fry on high heat for a minute and remove from heat. Brinjal fry is now ready to be served with rice or chapathis.

Notes

• Keep the chopped brinjals immersed in a bowl of water, till use, to prevent discoloration.

Nutrition Information

Serving size:1 serving Calories:268 calories Fat:8.3 g Saturated fat:0.9 g Unsaturated fat:0 g Trans fat:0 g Carbohydrates:41.2 g Sugar:7.4 g Sodium:660 mg Fiber:4.1 g Protein:7.0 g Cholesterol:0 mg

For other brinjal recipes do check out

• Vankaya ulli karam (Andhra style onion stuffed brinjal )
• Black chickpeas brinjal curry
• Green brinjal fry