Poriyal recipes always have my heart. Poriyals are a staple in South Indian homes, and i grew up eating poriyals with almost every vegetable which tastes simple, tasty and delicious. Each home has it's own way of making poriyal, and this is my version of Kathirikai Poriyal. Try this recipe and let me know in the comments how it turned out.
INGREDIENTS:
Brinjal- 250 gms (Cleaned and cut into bite-sized pieces)
Oil- 1 tbsp
Mustard seeds- 1/4 tsp
Curry leaves- 1 sprig
Garlic cloves- 8-10 nos (chopped)
Onion- 1 cup (chopped)
Tomatoes- 1 cup (chopped)
Salt- to taste
Red chilli powder- 1 tsp
Turmeric powder- 1/2 tsp
Coriander leaves- 2 tbsp (chopped)
PROCEDURE:
Heat oil in a kadhai, add mustard seeds to it and allow to crackle.
Add curry leaves and garlic cloves to it, fry it for a min.
Now add chopped onion to it.
And also add some salt and turmeric to it.
Allow the onion to cook and turn translucent.
Now add chopped tomatoes and red chilli powder to it.
Mix well and allow the tomatoes to cook in it's own juices.
When the tomatoes have turned mushy, add chopped brinjal to it.
Sprinkle some water on it, so that the brinjal cooks evenly.
Cover it with a lid and keep stirring in intervals.
Check if the brinjal is done, or else add a little water and simmer it for cooking.
Once the brinjal is cooked, reduce any extra liquid present in the poriyal.
Simmer the flame, and let it simmer for atleast 5 mins.
Sprinkle coriander leaves on it and serve hot along with Rice and dal.
