Ennai Kathirikai poriyal

IngredientsServings: 4

• 1/2 lbs small eggplants (1/2 inch chopped)
• 1 tsp salt ( as per taste)
• 1/4 tsp turmeric powder

For Grinding (powder)

• 2 tbsp cup channa dal
• 2 tbsp coriander seeds
• 10 pieces whole red chilies (2 for tempering, 8 for grinding)

For tempering

• 3 tbsp cooking oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 sprig of curry leaves
• 2 whole chilies
• pinch of asafoetida

About

Instructions

• in a pan, add 2 tbsp cooking oil and add mustard seeds
• once mustard seeds have sputtered, add urad dal, asafoetida, curry leaves
• fry until urad dal turns light brown
• add chopped brinjal/eggplants
• add turmeric powder, salt and mix well
• close the lid and let it cook until eggplants are soften about 5 minutes in medium high flame (if needed sprinkle little water)
• while it's cooking in a small pan dry roast all the ingredients until golden color under grinding section (channa dal, coriander seeds and chillies)
• add them into the blender and make coarse powder
• check the eggplants, once it's cooked add the ground powder and mix well
• check and adjust salt if needed

Tips & Tricks

• add chopped eggplants into water to prevent the color change
• don't grind the powder too fine
• use gingelly/sesame oil to get better taste

Step by Step Instructions

1. chop eggplant into 1/2 an inch

2. in a pan add 2 tbsp cooking oil and add mustard; once mustard seeds have sputtered, add urad dal, asafoetida, curry leaves, fry until urad dal turns light brown

3. add chopped brinjal/eggplants

4. while it's cooking, in a small pan, dry roast all the ingredients until golden color under grinding section (channa dal, coriander seeds and chillies)

5. add them into the blender and make coarse powder

6. check the eggplants, once it's cooked add the ground powder and mix well, check and adjust salt if needed

7. yummy ennai kathirikai poriyal is ready and enjoy with hot white rice or as a side dish for any variety rice including curd rice!!