Tag Archives: kathirikkai poriyal

Apr20

Mixed Vegetable Stir-Fry (Cabbage, Drumstick and Brinjal)

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This is my second mixed vegetable stir-fry; we use to go out for dinner and lunch atleast once in a week to Anjappar, Indira nagar. I had this stir-fry with my meals, it was good and the combination of these vegetables was too good and thought of trying out this dish at home. Finally, I prepared this for my Tamil New Year lunch. Let us move on to the recipe…

Mixed Vegetable Stir-Fry

Mixed Vegetable Stir-Fry

Ingredients:

  • Onions – 1 no
  • Brinjal – 150 gm
  • Drumstick – 1 ½ nos
  • Cabbage – 150 gm
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – two strings
  • Chili powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Toor dal / Pigeon pea – ½ tbsp
  • Grated coconut – 2 tbsp
  • Salt to taste
  • Oil – 3 tsp
Getting tempered
With Vegetables
With spice powders
Getting boiled
Almost done
With boiled pigeon pea
With grated coconut
Mixed Vegetable Stir-Fry

Preparation:

  • Peel and finely chop the onions.
  • Wash and finely chop all the vegetables.
  • Pressure-cook the dal / pigeon pea for two whistles.
  • Heat oil in a kadai, add mustard, split black gram and curry leaves. Wait until they crackle.
  • Add in the onions and fry until they are golden brown.
  • Add all the chopped veggies along with all the spice powders and salt, cook for few mins until the raw smell goes off.
  • Pour in a cup of water and cover with lid. Cook for few mins until the vegetables are well done.
  • Remove the lid, add the grated coconut and cook until the raw smell goes off and it becomes dry.

Serve hot with steamed rice as side dish for lunch.

 

 

Apr6

Brinjal Lentil Stir-Fry / Kathirikkai Paruppu Kuttu

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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

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.

Feb17

Baby Eggplant (Brinjal) Stir Fry / Kathirikkai Poriyal

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I love this Brinjal anytime, that to I have more attention towards the white Brinjal, which we get in TamilNadu. These white brinjals are rare to get in Bangalore, so whenever Iam to my hometown, never miss white brinjals in my shopping list. This time got this brinjals on the way in NH from Tuticorin to Bangalore in a farm. So this time Iam with a farm fresh white brinjals.

As already told I have been asked for reviews with Eastern Condiments, this time my review is with the other masala – “Vangi Bhath Mix”. Actually this masala is used to flavor the rice but now here I am trying it with a stir fry. The outcome was delicious, the aroma of the masala along with brinjal was excellent and this stir fry would go out well with all mutton curries, fish curries and sambhar. Let us move on to the recipe…

Brinjal Stir Fry with Eastern Condimenats Vangi Bhath Mix

Brinjal Stir Fry with Eastern Condimenats Vangi Bhath Mix

Ingredients:

  • Baby Eggplant / Brinjal – 250 gm
  • Onion – 10 gm
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – a strand
  • Eastern Vangi Bhath Masala – 1 ¼ tsp
  • Turmeric powder – ½ tsp
  • Oil – 3 tsp
  • Salt to taste
Tempering
Onions golden browned
With Brinjal and eastern Vangi Bhath masala
Getting boiled
Getting cooked
It’s done
Brinjal Stir Fry with Eastern Condimenats Vangi Bhath Mix
Eggplant (Brinjal) Stir Fry/ Kathirikkai Poriyal

Preparation:

  • Take of the stalk and slice the brinjals (eggplant) length wise.
  • Soak the brinjals in water; else it would turn dark brown in color.
  • Chop the onions into fine pieces.
  • Heat oil in a kadai, add mustard, blackgram, cumin seeds and curry leaves. Wait till they crackle.
  • Add in the onions and cook till they turn golden brown.
  • Add in the sliced brinjals (eggplant) followed by EASTERN Vangi Bhaath Masala and salt.
  • Cook them till the raw smell goes off.
  • Pour in a cup of water, cover and cook till the brinjals are done.
  • Remove the lid and keep in medium flame till they become dry.

Serve hot with steamed rice and mutton curry or steamed rice and sambhar.