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Baby Eggplant Stir-fry / Kathirikkai Poriyal

Baby Eggplant Stir-fry / Kathirikkai Poriyal
Baby Eggplant Stir-fry / Kathirikkai Poriyal
  • Prep time
  • Cooking time
  • Serves5 Person(s)
  • CategoryVeg
  • Cuisine TypeHomestyle Cooking, Indian, South Indian
  • Good for Lunch

About this recipe

When it comes to eggplant, may be Baby Eggplant or Aubergine, I love it a lot. This time when I am to my hometown, got white eggplants and was about to prepare a dish with it. Upto me this not a traditional or authentic tamilian recipe, I have induced few of the spices that loved to the core. Also the dish came very well with wonderful aroma, attractive color and delicious taste. Give a try, I am sure that everyone will love it.

Ingredients for Baby Eggplant Stir-fry / Kathirikkai Poriyal

  • Baby Eggplant – ½ kg
  • Onions – 1 no (medium size)
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – a string
  • Turmeric powder – ¼ tsp
  • Chili powder – 1 tsp
  • Cumin seeds – 1 tsp
  • Fenugreek / Methi seeds – ¼ tsp
  • Fennel / Sombu seeds – 1 tsp
  • Garam masala – 1 tsp
  • Yogurt / Curd – 1 tbsp
  • Salt to taste
  • Oil – 3 tsp

How to cook Baby Eggplant Stir-fry / Kathirikkai Poriyal

  1. Chop the head and thinly slice the eggplants lengthwise. Soak them in a bowl of water.
  2. Peel and finely chop the onions.
  3. Dry roast cumin, fennel and fenugreek/methi seeds and crush them to a coarse powder.
  4. Heat oil in a kadai, add in the mustard, blackgram and curry leaves. Wait till they crackle.
  5. Drain the water and add in the eggplants followed by turmeric, chili powder and salt.
  6. Stir them well till the raw smell goes off.
  7. Add in the coarsely grounded spice powder followed by garam masala. Stir them well, till the raw smell goes off.
  8. Pour in a cup of water, bring them to boil. Cover and cook, till the eggplants are done.
  9. Add in the curd / yogurt and give a stir to get it blend to the gravy. Wait till it gets thicken.
  10. Transfer it to a bowl. Serve hot with steamed rice and sambhar. It goes out well as side dish for meals.
  11. Note: I have used white eggplant and you can use whatever the eggplants you get even can use aubergine.
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