Kathirikai Kara Curry | Brinjal/Eggplant Poriyal
This South Indian-style eggplant fry is a delicious side dish for a quick evening dinner. Kathirikai kara curry is a perfect side dish for rice or roti/paratha. Brinjal is one of my favorite vegetables and this stir fry is something I make regularly for lunch or dinner.
Servings: 6 servings
Calories: 101kcal
Ingredients
- 6 Cups Eggplant/kathirikai/Brinjal sliced thin
- 1 Cup Onion any kind of onion (red, yellow or sweet)
- 1 Tablespoon Oil any cooking oil
- 1 teaspoon Mustard seeds
- 2 teaspoon Ullutham Paruppu/Urad dal
- ½ teaspoon Turmeric powder
- 1 ½ teaspoon Red chili powder
- 1 teaspoon Coriander powder/Dhania powder
- to taste Salt
Instructions
- Chop the eggplants and onion and uniform long slices and keep them ready.6 Cups Eggplant/kathirikai/Brinjal, 1 Cup Onion
- Tip - Keep the eggplants soaked in water until ready to use as this helps in preventing discoloration.
- Heat a wide heavy bottom pan and add oil. Once the oil heats up, add the mustard seeds and urad dal/ullutham paruppu and let it crackle (about 30 seconds).1 Tablespoon Oil, 1 teaspoon Mustard seeds, 2 teaspoon Ullutham Paruppu/Urad dal
- Now add the chopped onions and let it fry until translucent.1 Cup Onion
- Once the onions are soft, add the spice powder - turmeric powder, red chili powder, and dhania powder. Mix well to combine.½ teaspoon Turmeric powder, 1 ½ teaspoon Red chili powder, 1 teaspoon Coriander powder/Dhania powder
- Drain the eggplant well and add it to the pan. Mix well and add salt needed.6 Cups Eggplant/kathirikai/Brinjal, to taste Salt
- Cover the pan and let the eggplants soften a little. At this stage remove the lid and saute until the vegetables are entirely cooked.
- If you like the kathirikai kara curry to fry a little longer, simmer the heat and let it fry uncovered. Keep stirring once in a while to prevent burning. If the curry appears to dry out too quickly or burn, sprinkle a little water and continue cooking.
- Eggplant poriyal is now ready to serve!
Notes
Expert tips
- Keep the eggplants in water until ready to cook. This prevents the vegetable from discoloring.
- Chop the eggplants in uniform sizes so they can cook evenly.
- Adjust the spices based on your liking. I make it medium spicy.
- If you don't want to add onion, feel free to skip it. Follow the exact recipe and just skip sauteing the onions.
- Eggplants shrink when cooked, so adjust the quantity based on that.
Nutrition
Calories: 101kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 14mg | Potassium: 603mg | Fiber: 8g | Sugar: 10g | Vitamin A: 203IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg