Recently I bought some long green brinjal to try Vangi bath. After making vangi bath, I had some leftover in my pantry. So I tried this easy green brinjal masala curry for Andhra Kakarakaya pulusu ( Bittergourd gravy) from Kamala’s corner. It came out really well and tasted great with rice. If you like, you can serve with chapathi too. The actual recipe called for using purple brinjal ( Naatu kathirikai). But I used green brinjals. So you can use any.
Basically I am a big fan of brinjal recipes. But Sendhil & Raksha eats brinjal only if the dish is very tasty. They both loved it a lot. I am sure I will make it very often in my kitchen. Do try this easy, tasty Kathirikai Pirattal/ vathakkal at home. You will love it. It goes well with dal rice, sambar rice & curd rice. If you like, you can have it with chapathi as dry subzi. Lets see how to make Indian style brinjal masala poriyal / Long green brinjal fry with step by step pictures !
Check out my other brinjal fry recipes too !
Brinjal fry
Ennai kathirikai poriyal
Kathirikai curry – My MIL’s version
Brinjal Masala Poriyal Recipe
Kathirikai pirattal / Brinjal masala fry for rice
Cuisine: South Indian
Category: Side dish for rice
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
- Long green brinjal – 2 nos OR Purple brinjal – 4 nos
- Red chilli powder – 1.5 tsp ( I used Kashmiri chilli pwd)
- Dhania powder – 2 tsp
- Turmeric powder – 1/4 tsp
- Besan flour or rice flour – 1/4 cup
- Salt & water – as needed
- Tamarind extract – 1 tsp
To Temper
- Cooking oil – 2 tbsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Fennel seeds/ soambu – 1/2 tsp
- Curry leaves – few
- Big onion – 1 no ( finely chopped)
Coriander leaves – To garnish ( 2 tbsp chopped) |
HOW TO MAKE GREEN BRINJAL FRY
- Wash and chop the brinjals into 1 inch piece. In a wide bowl. take the besan flour, red chilli powder, dhania/coriander seeds powder, turmeric powder, salt and tamarind extract. Add the brinjal pieces to the spice powders and mix well.
- Add little water if needed to make the masala coat well with brinjal. Let it marinate for 10 minutes.
- In the mean time, chop the big onion. Heat oil in a kadai, splutter mustard seeds, fennel seeds, urad dal, curry leaves and saute onions. Add the marinated brinjal pieces and mix well for few minutes in medium flame.
- After the raw smell of masala goes away, add little water (1/4 cup) and cover cook the brinjal for 5 minutes in low flame. Stir it once in the middle. Make sure brinjal is not mushy. It should retain its shape but cooked soft. Open the lid and check if its cooked soft. Mix gently and garnish with coriander leaves if you wish. Serve with sambar rice & curd rice. Tastes yumm !!
Enjoy ! |
Note
- Adjust the quantity of spice powders as per your taste. I made it mildly spiced.
- Any brinjal variety can be used. But make sure masala used for marination should coat well.
- Do not over cook the brinjal. Cook in low flame by adding less water and cover it while cooking. It helps to cook faster too.
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Enjoy this long green brinjal masala fry with sambar rice or curd rice. It tastes yummy !
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