Brinjal or eggplant (கத்தரிக்காய்) is a vegetable that evokes extreme reactions – either people love it or hate it! Being a brinjal lover, I tend to try newer recipes with this vegetable. Eggplant masala poriyal is a spicy and tasty curry made with a special, freshly prepared masala. Ideally purple colored small brinjals (டிஸ்கோ கத்தரிக்காய்) are best suited for this curry. You can serve this poriyal with the regular meal. Alternatively this curry can be eaten mixed with plain rice and ghee. Well, if you are fond of brinjals, please try this recipe.
Ingredients: (Serves four)
Small purple brinjals – cut lengthwise, half kg or 500 gms*
Turmeric powder – ¼ teaspoon
Salt – to taste
Mustard seeds – 1 teaspoon
Split urad dhal – 1 teaspoon
Cooking oil – 2 tablespoons
Curry leaves – a few
To be ground into a powder:
Coriander seeds – 2 tablespoons
Dried red chilies – 3-4 (adjust to taste)
Bengal gram dhal – 1 tablespoon
Urad dhal – 2 teaspoons
Tamarind – 1” long piece
Asafoetida – a generous pinch
Coconut – grated, 3 tablespoons
Jaggery – powdered, ½ teaspoon (optional)
*Remove the stalks, cut brinjals lengthwise, and soak the cut pieces in water immediately, lest the pieces will turn dark if left exposed to air.
|Eggplant Masala Poriyal (கத்தரிக்காய் மசாலா பொரியல்)|
Method: Heat 1 teaspoon of oil in a kadai, add red chilies and when they turn darker, add Bengal gram dhal, urad dhal and coriander seeds. Fry till the dhals turns golden brown in color. Add asafoetida and switch off the stove. Once cooled to room temperature, grind the fried ingredients into a slightly coarse powder. Now add tamarind, jaggery and grated coconut to the powdered masala and grind together. Keep aside.
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