Brinjal fry is such a easy side dish recipe does very
well with the rice. It is so simple to prepare with very ingredients.There are
lot of variations we can make in this brinjal fry. In this post I am
sharing a very basic version of
kathirikkai kari(brinjal fry), also we call it as ennei kathirikkai fry.
I will post other variations soon one by one.
OK, now let’s move on to the recipe.
KATHIRIKKAI KARI(Brinjal Fry)
Ennei Kathirikkai fry
SOAKING TIME: - | PREPARATION TIME: 3 mins | COOKING TIME: 15 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SIDE DISH
CUISINE: SOUTH INDIAN
SERVES: 4 PERSONS
INGREDIENTS:
¼
kg brinjal
1
medium sized onion
Few
curry leaves
5
to 6 garlic pods(crushed)
¼
teaspoon turmeric powder
½
tablespoon sambhar powder
(kuzhambu
milagaai thool)
Salt
to taste
To
temper
2
tablespoon oil
½
teaspoon mustard seeds
sambhar powder can be replaced with red chilli
powder and coriander powder.
PREPARATION:
Cut the brinjals into thin slices
length wise and soak in water until we use.
Chop the onion finely and keep it
ready.
Drush the garlic and set it aside.
METHOD:
In a heavy bottomed pan add the oil and
let it heat.
Add the mustard seeds and let it
splutter.
Then add the onion and crushed garlic.
Add the curry leaves and sauté till the
onion becomes translucent.
Then add the brinjals and salt. sauté for
1 to 2 minutes until every thing mix well.
Then close the pan with a lid and let
it cook in low flame.
Mix in between to avoid burning at the bottom.
Once the brinjals are cooked soft, add
the sambhar powder and turmeric powder and mix well.
Again close the pan with lid and let it cook well for 2 more minutes.
Then remove the pan from heat and serve
with rice as side dish.
If you want you can little more oil and
let it fry for some minutes tomake it
more tastier.
NOTES:
Using tender brinjal gives tastier fry.
No need to add water to cook the
brinjals, if you want, you can sprinkle some water and let it cook.
Instead of sambhar powder (kuzhambu
milagaai thool) you can use red chilli powder.
Always cook in low flame to avoid
burning at the bottom.
You can use little more oil to make it
more tasty J.
If you want you can use chopped
tomatoes too. Add them after sauting the onion and before brinjal.
If you want you can add little peanut
powder at the end to enhance its taste.
Cut the brinjals a thin slices to make
it cook faster.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Add the mustard seeds and let it splutter.
Then add the onion and crushed garlic.
Add the curry leaves and sauté till the onion becomes translucent.
Then add the brinjals and salt. sauté for 1 to 2 minutes until every thing mix well.
Then close the pan with a lid and let it cook in low flame.
Mix in between to avoid burning at the bottom.
Once the brinjals are cooked soft, add the sambhar powder and turmeric powder and mix well.
Again close the pan with lid and let it cook well for 2 more minutes.
Then remove the pan from heat and serve with rice as side dish.
If you want you can little more oil and let it fry for some minutes tomake it more tastier.
Do try this recipe and please don’t forget to
give your feedback in comments.
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