Kathirikai Poondu Pirattal Recipe - South Indian Style Brinjal Stir Fry With Garlic
Kathirikai Poondu Pirattal Recipe is an aromatic brinjal stir fry dish with the dominant flavour of garlic . The homemade roasted sambar powder renders a beautiful flavor to the regular brinjal. This recipe is a specialty of the Chettinad region of Tamil Nadu.
Ingredients
-
500 grams Long Green Brinjal
-
cut into long strips
-
1 Onion
-
finely chopped
-
12 cloves Garlic
-
cut lengthwise into half
-
1 Tomato
-
finely chopped
-
1/2 teaspoon Turmeric powder (Haldi)
-
1 tablespoon Sambar Powder
-
Salt
-
to taste
-
2 tablespoons Oil
-
1 teaspoon Mustard seeds (Rai/ Kadugu)
-
1 teaspoon White Urad Dal (Split)
-
1 pinch SSP Asafoetida (Hing)
-
1 sprig Curry leaves
-
1 Dry Red Chilli
Instructions
Step 1
To begin making Kathirikai Poondu Pirattal Recipe , chop the brinjals vertically and place them in a bowl filled with salt water to avoid oxidation
Step 2
Heat oil in a Heavy bottomed pan over medium heat, add mustard seeds and urad dal and let it splutter and the dal to turn golden brown
Step 3
To this add the hing, curry leaves and dried red chilli and allow it to roast for a few seconds
Step 4
Next add the garlic and onions and fry until it turns into a light brown colour
Step 5
This will take about a minute or so
Step 6
Once done, add the tomatoes and cook until soft
Step 7
Once the tomatoes are soft, add the brinjals and season with salt
Step 8
Sprinkle with some water and cook the brinjals on a low heat with the pan covered with a lid
Step 9
It will take around 10 minutes
Step 10
Once the brinjals are cooked, add the turmeric powder and sambar powder and stir well
Step 11
Let the Kathirikai Poondu Pirattal cook for another 3-4 minutes, occasionally keep stirring in between and switch off the flame
Step 12
Check the salt and seasonings and adjust according to taste
Step 13
Once done, transfer the Kathirikai Poondu Pirattal to a serving bowl and serve hot
Step 14
Serve the Kathirikai Poondu Pirattal Recipe along with Steamed Rice, Chow Chow Kootu and Village Style Pepper Rasam along with Sabudana fryums to make an interesting Chettinad cuisine influenced Sunday lunch