Brinjal Lentil Stir-fry is a very simple and easy recipe, with delicious taste and it needs only very few ingredients available in all kitchens. I could say that this my grandma’s signature dish and she loves brinjal to the core than any other veggies. So, she used to prepare this Brinjal stir-fry very often, not only she even I like this dish a lot. She used to accompany this with fish curry. This dish goes out well with any non-veg curries like fish and mutton. Let us move on to the recipe…

Brinjal Lentil Stir-Fry / Kathirikkai Paruppu Kuttu

Ingredients:

• Brinjal / Baby eggplant – ¼ kg
• Pigeon Pea / Toor dal / Tuvaram Paruppu – 2 tbsp
• Onion – 1 no
• Turmeric powder – ½ tsp
• Cumin powder – ½ tsp (optional)
• Green chilies – 3 nos
• Mustard seeds – ¼ tsp
• Split black gram – ¼ tsp
• Curry leaves – a string
• Grated coconut – 3 tbsp
• Oil – 3 tsp
• Salt to taste

With turmeric powder, salt and brinjal

Getting cooked

With boiled pigeon peas/tuvaram paruppu/dal

Getting cooked

With grated coconut

Getting cooked

Brinjal Lentil Stir-Fry / Kathirikkai Paruppu Kuttu

Preparation:

• Wash and finely slice the brinjals into pieces (lengthwise).
• Peel and finely chop the onions, slit the green chillies.
• Pressure-cook the toor dal / pigeon pea / tuvaram paruppu for 2 whistle (it should be boiled but not mashed).
• Heat oil in a kadai, add in the mustard seeds, black gram and curry leaves, Wait till they crackle.
• Add in the onions and cook until they turn transparent.
• Add in the green chilies and brinjal pieces followed by turmeric powder, cumin powder and salt. Cook until they turn color.
• Pour in the boiled dal along with the water, cover and cook for few mins.
• Stir once in every 5 mins, else it would be burnt.
• Cook until the brinjals are cooked, if you need you could sprinkle water in between.
• Add in the grated coconut and stir it well for few mins, until the coconut gets blend well with the brinjal.

Serve hot.