Kathirikai Urulai Kizhangu Poriyal – How To Make Kathirikai Urulai Kizhangu Poriyal – Brinjal Potato Fry
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kathirikai urulai kizhangu poriyal also known as Brinjal Potato Fry , Aloo Baingan recipe,Eggplant Potato Curry and Kathirikai Urulai Varuval. This Potato brinjal stir fry is a delicious Indian recipe served as a Side-Dish. This is a simple brinjal Potato poriyal or stir fry which can be made in less than 15 mins. Lets see how to prepare kathirikai urulai kizhangu poriyal with simple steps
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Ingredients
- Brinjal – 200 grams
- Mustard seeds – ¾ tea spoon
- Channa dal – ¾ spoon
- Asafoetida - 1 pinch
- Shallots – 10 no’s roughly chopped
- Red chilli –1 no
- Curry leaves – 1 sprig
- Turmeric powder – ¾ tea spoon
- Red chilli powder – ½ spoon
- Salt
- Water to cook potato and brinjal
- Grated coconut – 3 spoons
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Instructions
- At first wash the potato and brinjal thoroughly in water and cut the potato in to big size cubes and cut brinjal as sliced.
- Now a place a kadai on stove and switch on the stove when it is heated add ground nut oil 3 spoons and wait for a minute.
- Next add mustard seeds when it is splutters add chana dal and asafoetida then fry till it become golden colour.
- This is time to add roughly chop shallots, red chilli and curry leaves then fry for 4 minutes.
- After 4 Minutes, add washed (cubed) potato and brinjal. then add all spices like turmeric powder, red chilli powder and required amount of salt.
- Fry well the potato and brinjal in oil for 5 minutes then add required amount of water to cook potato and brinjal.(water level should be below the veggies)
- Now close the kadai with lid and cook up to 10 to 15 minutes till water completely dry.
- Meanwhile open the lid and check the salt and spicy level, if you want means add in this stage.
- After potato and brinjal cooked well add grated coconut and fry for 5 minutes then switch off the stove.
- Now transfer the spicy and tasty Urulai Kizhangu Kathirikai Poriyal Recipe in to serving plate and enjoy.
- The spicy kathirikai urulai kizhangu poriyal is goes well with curd rice, hot white rice, rasam sadam and variety rice too etc.,
Notes
- At first fry potato and then add brinjal because it take less time to cook.
- There are 8 different types of brinjal here i am used dark purple colour brinjal. This type brinjal is appt for poriyal
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