Brinjal Tawa fry | brinjal fry | brinjal curry | Brinjal Tawa fry | Brinjal fry | Kathirikai varuval | baigan fry | fried eggplant | baingan bhaja | Kathirikai podi curry | brinjal podi curry | podi curry recipe | brinjal stir fry with curry powder | south Indian poriyal recipe | how to make brinjal podi curry | eggplant curry with freshly ground spice powder | brinjal curry | brinjal poriyal | podi curry recipe with homemade podi | podi kathirikai | vankaya podi koora | eggplant poriyal | Ennai kathirikkai with step by step pictures and video recipe. Check out the stuffed brinjal curry If you like the video pls SUBSCRIBE to my channel.
brinjal curry
simple, easy-to-make homestyle poriyal recipe using brinjal. Freshly ground powder makes the brinjal flavorful
CAN I CUT brinjal INTO those slices?
For the marination to absorb well always cut the brinjal into a thin disc.
Can I use aubergine/ big eggplant?
Yes, you can use a big one or a smaller one. I like the small ones considering the portion size and flavors absorb well.
Iron PAN FOR brinjal varuval
For the perfect curry texture, I recommend an iron pan. Avoid overlapping
Can I skip ginger garlic paste?
Yes, they are optional
Masala for baigan tawa fry?
You can use any masala of your choice.
CAN I COOK podi brinjal curry ON A HIGH FLAME?
No, Slow cooking is key for the perfect tasty brinjal fry. I prefer keeping the flame between low- and medium.
PODI CURRY
Whether it is a variety of rice or with rice accompaniments like kuzhambu, rasam, etc., podi curry tastes best. Make-ahead podi variety comes in handy for quick curry | poriyal variety. you can also mix stuffed brinjal with rice.
Can I use besan Flour?
Yes, you can use besan flour instead of pottukadalai but I like the texture pottukadalai gives and it gets cooked faster than besan flour.
WHAT SHOULD BE THE TEXTURE OF THE PODI?
For the marination to be proper powder it well
PODI CURRY
When it comes to south Indian style poriyal varieties next to coconut-based poriyal, a side dish with freshly ground spice powder is my favorite. Whether it is a variety of rice or with rice accompaniments like kuzhambu, rasam, etc., podi curry tastes best. Make-ahead podi variety comes in handy for quick curry | poriyal variety
Amount of podi
It depends on the size of the brinjal Store the leftover podi in an airtight container and use it within a week.
OIL FOR BRINJAL PORIYAL
I have used sesame oil but you can use any oil of your choice.
Poriyal recipe collection in TMF
Ingredients
To marinate
2 tablespoon pottukadalai
1/2 teaspoon cumin powder
1 teaspoon Kashmiri chilli powder
1/2 teaspoon coriander powder
Small piece tamarind
1/2 teaspoon salt
1 tablespoon sesame oil
1/4 teaspoon turmeric powder
To fry
1 tablespoon sesame oil
How to make brinjal tawa fry with step-by-step pictures
- First, add pottukadalai, chilli powder, turmeric powder, cumin powder, coriander powder, salt, and tamarind; grind
- add ginger garlic paste; pulse
- wipe the brinjal dry. Cut into thin slice
- add the marination; mix well
- furthermore, add oil; mix well and rest for at least 20 minutes
- add oil and place marinated brinjal
- cover and cook for 1 minute on both sides
- finally, add curry leaves and cook both sides; serve hot
Ingredients
- 3 medium size brinjal
- curry leaves
To marinate
- 2 tablespoon pottukadalai
- 1/2 teaspoon cumin powder
- 1 teaspoon Kashmiri chilli powder
- 1/2 teaspoon coriander powder
- Small piece tamarind
- 1/2 teaspoon salt
- 1 tablespoon sesame oil
- 1/4 teaspoon turmeric powder
To fry
- 1 tablespoon sesame oil
Instructions
- First, add pottukadalai, chilli powder, turmeric powder, cumin powder, coriander powder, salt, and tamarind; grind
- add ginger garlic paste; pulse
- wipe the brinjal dry. Cut into thin slice
- add the marination; mix well
- furthermore, add oil; mix well and rest for at least 20 minutes
- add oil and place marinated brinjal
- cover and cook for 1 minute on both sides
- finally, add curry leaves and cook both sides; serve hot
Video
Comments
No Comments