Thursday 8 May 2014

Ennai Vathakkal/ Oil Fry (எண்ணெய் வதக்கல்)

Ennai vathakkal or oil fry is one of the popular, tasty poriyal recipes and is frequently made in most Brahmin households. This poriyal goes well with rasam, sambar or even curd rice. Steamed rice mixed with brinjal oil fry is very delicious to eat. More often than not, this poriyal is included in feast menu as well! Let's proceed with the recipe.

Ingredients: (Serves four)

Brinjal/ eggplant – ½ Kg, cut lengthwise*
Turmeric powder – ¼ teaspoon
Chilli powder – 3 teaspoons(adjust to taste)
Tamarind – a small bit, soaked in 1 tablespoon of water
Salt – to taste
Mustard seeds – ½ teaspoon
Split urad dhal – ½ teaspoon
Cooking oil – 2 tablespoons
Asafoetida – a pinch
Curry leaves – a few

Brinjal Ennai Vathakkal

Method: Heat oil in a kadai, add mustard seeds, when they start to sputter, add urad dhal and fry till the dhal turns golden brown. Add asafoetida and switch of the fire. Add the cut vegetables, turmeric powder, chilli powder and salt and mix well. Squeeze the tamarind and sprinkle tamarind water, cover and cook on a low flame. Do not add additional water. Once the vegetable is cooked, remove the lid and cook on low flame till oil separates. Switch off the stove and garnish with curry leaves. Serve hot with rice and sambar/ kuzhambu/ rasam.

*Plantain, brinjal, ladies finger and ivy gourd (கோவைக்காய்) may be prepared in this method. While cutting vegetables, please soak cut pieces of brinjal and plantain in water immediately, lest the pieces will turn dark when left exposed to air. 

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