Brinjal-drumstick poriyal is an interesting and tasty side dish that goes well with rise and rasam. I often find that children do not fancy brinjal very much. At times, we also look forward to a change from the usual recipes. Interesting combinations of vegetables and spices help break this monotony. This is one such dish. Please give it a try.
Brinjal – cut length-wise, 4 tea cups or 800ml measure*
Drumstick – 3 no, cut into 1½” pieces*
Onion – 1 no, finely chopped*
Karamani or mochai – 1 small hollow ladle
Oil – 1 tablespoon
Mustard – 1 tespoon
Split urad dhal – 1 teaspoon
Salt – to taste
Turmeric powder – ½ teaspoon
Curry leaves – a few
For the masala powder:
Red chilli – 2 no
Pepper corns – a few
Dhania – 2 tablespoons
Jeera – 1 teaspoon
Methi seeds – ¼ teaspoon
Dried curry leaves – a few
*Cut brinjals length-wise and immerse in water immediately. Cut drumsticks into 1½” pieces. Finely chop onions and keep aside.
|Brinjal-Drumstick Poriyal (கத்தரிக்காய் முருங்கைக்காய் பொரியல்)|
Cook karamani or mochai in a pressure cooker for 5 minutes or 5 whistles. Once pressure subsides, remove from the cooker and keep aside.
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