Kathirikkai Poriyal

Ingredients

• - 250g brinjal (eggplant)
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare brinjal: Wash 250g purple brinjal. Cut into small 1-cm cubes and immediately soak in salted water to prevent browning.
2. Drain and fry: Drain brinjal, pat dry and fry in 2 tbsp oil on high heat 5-6 minutes until slightly golden and cooked through.
3. Make tempering: Heat 1 tbsp oil in a separate pan. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
5. Combine: Add the fried brinjal to the tempering. Toss well.
6. Add spices: Add half tsp turmeric and half tsp red chilli powder. Toss and cook 2 minutes.
7. Check seasoning: Add salt and mix well. The brinjal should be fully cooked and slightly caramelised.
8. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
9. Final check: Poriyal should be dry and each brinjal cube separate, not mushy.
10. Serve: Transfer to a serving bowl. Kathirikkai poriyal is served as a dry side dish with steamed rice, sambar and rasam.