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Kathirikai Curry | Brinjal Fry

Easy and yummy Brinjal curry. Tastes great with variety rice
5 from 8 votes
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Course: Poriyal
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Author: Vidya Srinivasan

Ingredients

  • 275 grams brinjal
  • 1 tablespoon crushed roasted peanuts
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon besan flour
  • 2 teaspoon Kashmiri chilli powder
  • 1 teaspoon rice flour
  • 1/2 teaspoon coriander powder
  • 1 teaspoon asafoetida
  • Small piece tamarind
  • Required Salt
  • To temper
  • 1 tablespoon Peanut Oil
  • 1/4 teaspoon Mustard seeds
  • Curry leaves - few
  • 1 tablespoon Channa dal

Instructions

  • First, wash and wipe the brinjal well
  • thinly slice the brinjal and transfer it to a wide mixing bowl
  • add turmeric powder, coriander powder, Kashmiri chilli powder, asafoetida, and a small piece of tamarind; mix well
  • Add oil to the pan and heat on medium flame
  • When the oil becomes hot add the ingredients under "to Temper"; let it splutter
  • Add the Brinjal and reduce the heat between low to medium
  • cook for around 5 minutes or till brinjals turn to soft press stage
  • Add rice flour and besan flour; mix well and cook for 3 minutes
  • finally, add peanuts; mix well and cook for 5 minutes or until brinjal turns to desired texture

Video

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Notes

  1. Always wipe and dry brinjal before cutting
  2. Cut thin slices and immediately mix the spice powders
  3. Avoid marinating for a long time
  4. use a wide pan and avoid constant stirring
  5. add rice and besan flour only after the brinjal cook to soft press stage
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