Kathirakkai Poriyal
Equipment
- Heavy-based Frying Pan
- Skillet
- Bowl
- Blender
Ingredients
- 500 g Aubergines (Eggplants) (2 small), trimmed
- 1/2 teaspoon Turmeric ground
- 2 Onions thinly sliced
- Salt
For the spice powder
- 4 teaspoons Vegetable oil
- 1 tablespoon Coriander seeds
- 1/2 teaspoon Asafoetida
- 2-3 Red chillies dried
- 2 teaspoons Urad dal rinsed and drained
- 2 tablespoons Coconut grated fresh
- 1 teaspoon Tamarind Extract
For the tempering
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 Red chilli dried, halved
- 1 Curry leaves sprig
Instructions
- Cut the aubergines into quarters and set them aside.
- To make the spice powder, heat 2 teaspoons of oil in a deep, heavy-based frying pan (skillet) over medium heat. Add the coriander seeds, asafoetida, dried red chillies, and dal and stir-fry for about 2 minutes, or until the spices are fragrant. Remove from the pan and set aside.
- Heat 2 more teaspoons oil in the pan over medium heat. Add the coconut and stir-fry for about 1-2 minutes, or until golden brown. Make sure the coconut doesn't burn.
- Combine the coconut with the fried spices and dal in a bowl. Add the tamarind extract and season with salt. Transfer the mixture to a blender and process until ground.
- Heat the oil for the tempering in the same pan over medium heat, add the mustard seeds, dried red chilli and curry leaves, and stir-fry for 1 minute, or until the mustard seeds start to splutter Add the onions and fry for about 2 minutes.
- Add the aubergines, turmeric, 4 tablespoons water, and season with salt. Reduce the heat, cover, and simmer for about 10 minutes, or until the aubergines are tender and all the moisture has evaporated.
- Sprinkle in the spice powder and stir gently before serving.
Video
Nutrition
Sodium: 31mgCalcium: 171mgVitamin C: 115mgVitamin A: 857IUSugar: 35gFiber: 26gPotassium: 1827mgCalories: 354kcalSaturated Fat: 3gFat: 7gProtein: 13gCarbohydrates: 70gIron: 5mg
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