Brinjal Lentil Stir-Fry / Kathirikkai Paruppu Kuttu


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

Brinjal Lentil Stir-Fry / Kathirikkai Paruppu Kuttu


  • 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


  • 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.

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