Urulai Kizhangu Kathirikai Poriyal Recipe - South Indian Style Potato & Eggplant Curry
Urulai Kizhangu Kathirikai Poriyal or Sukhi Aloo Baingan Sabzi Recipe is a dry version of its gravy recipe. The sabzi is made across various parts of India and has the addition of a wide range of spices as well. This recipe uses the minimum amount of spices and condiments and brings out the flavours and textures of the vegetable.
Ingredients
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4 Potatoes (Aloo)
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boiled
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1 Brinjal (Baingan / Eggplant)
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or 10 small brinjals
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1 teaspoon Mustard seeds (Rai/ Kadugu)
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1/4 Asafoetida (hing)
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+ 1/4 teaspoon
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1/2 Turmeric powder (Haldi)
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+ 1/2 teaspoon
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Salt
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to taste
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Red Chilli powder
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to taste
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1 sprig Curry leaves
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Oil
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for cooking
Instructions
Step 1
To begin making the Urulai Kizhangu Kathirikai Poriyal Recipe, cut the eggplants and keep it aisde
Step 2
Heat a pressure cooker with Potatoes and required water
Step 3
Close the lid and cook till the cooker releases 4 to 5 whistles
Step 4
Let the pressure release
Step 5
When its done, let it cool, peel them and cut into pieces
Step 6
Heat oil in a pan on medium heat; add in the mustard seeds and allow it to crackle
Step 7
Add in the cubed potatoes, salt, asafoetida powder, red chilli powder and turmeric powder
Step 8
Stir fry on medium heat until the potatoes have been lightly roasted and have acquired the taste from the condiments we used
Step 9
Transfer the potatoes to a bowl and keep aside
Step 10
In the same pan; heat oil and add in the curry leaves and baingan
Step 11
Sprinkle some salt, red chili powder, asafoetida and turmeric powder
Step 12
Cover the pan and allow the baingan/ eggplant to cook until it becomes soft
Step 13
Keep stirring it occationally while it is cooking in the pan
Step 14
Once the eggplant/ baingan as turned lightly soft, uncover the pan and roast the eggplant until the excess moisture evaporates and it gets cooked well as well
Step 15
Stir in the roasted potatoes into the roasted eggplant and simmer for another couple of minutes
Step 16
Once done, check for the salt and spice levels and adjust to suit your taste
Step 17
Serve Urulai Kizhangu Kathirikai Poriyal along with Palak Pappu, Steamed Rice and Elai Vadam for a delicious everyday meal