Baby Eggplant Stir-Fry / Kathirikkai Poriyal

5 from 1 vote

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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5


  • 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
  • Oil – 3 tsp


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

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5 from 1 vote

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Madraasi Deepa
Madraasi Deepa

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