Spicy Kathirikkai Poriyal (Spicy Brinjal Poriyal)

Looking for a spicy Poriyal with Brinjal?? Then this might be helpful for you.. Presenting Spicy Kathirikkai poriyal which goes very well with Sambar sadham (Sambar rice) and Parupu Sadham (Dal rice). The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Brinjal                  - 5  or 6
Big Onion            - 1
Salt                       - As required
Turmeric Powder - 1/4 tsp
Curry Leaves       - few
Mustard Seeds     - 1/4 tsp
Oil                        - 2 tbsp

Dry Roast And Powder:

Dry Red Chili     - 2
Channa Dal         - 1 tsp (Kadalai Parupu)
Cumin Seeds       - 1/2 tsp (Seeragam)
Fennel Seeds       - 1/2 tsp (Sombu)
Black Pepper       - 6 to 8

Procedure:

• Dry roast and powder everything under ' Dry Roast And Powder' without adding water. Chop Brinjal and Big onion lengthwise.
• Heat oil in a pan. Add Mustard seeds to it. When they splutter add chopped onions to it.
• Saute till they translucent and then add chopped brinjal.
• Add salt, turmeric powder and enough water. Cover with a lid and cook in medium flame.
• When brinjal is half cooked, add dry roasted powder to it.
• Keep on stirring in between and cook till brinjal is cooked soft. Serve it with Kuzhambu of your choice. 

Kathirikkai Poondu Varuval

Here comes a flavorsome poriyal with Kathirikkai (Brinjal). Brinjal is cooked along with small onions, tomato and freshly roasted & ground spices powder. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Brinjal                    - 250 gm
Garlic pods             - 4
Small Onion           - 4 to 6
Tomato                   - 1 (small)
Salt                          - As required
Turmeric Powder    - 1/4 tsp
Mustard Seeds         - 1/2 tsp
Urad Dal                  - 1/2 tsp
Curry Leaves           - few
Oil                            - 2 tbsp

To Dry Roast And Powder:

Dry Red Chili        - 3
Coriander Seeds     - 1/4 tsp (Malli)
Cumin Seeds          - 1/4 tsp (Seeragam)
Fennel Seeds          - 1/4 tsp (Sombu/Perun Seeragam)
Black Pepper          - 6 to 8 (Milagu)
Curry Leaves          - few

Procedure:

• Chop Brinjal into vertical slices. Chop small onion, garlic and tomato finely. Dry roast and powder everything under ' To Dry Roast And Powder'.
• Heat oil in a pan,. Add mustard seeds and Urad dal. When they splutter add chopped small onions, garlic and curry leaves.
• After the onions turn translucent add chopped tomatoes. Cook until both onions and tomatoes are cooked well together and then add chopped brinjal,
• Add salt, turmeric powder and ground powder. Mix everything well.  Add 1/2 cup of water and cook the curry in medium flame.
• Keep on stirring in between and switch off the flame after brinjal is cooked well.
• Enjoy your kathirikkai poondu varuval with hot steaming rice and Kuzhambu of your choice.

Kathirikkai Kuzhambu (Brinjal Kuzhambu)

Nothing can beat the taste of this  Kathirikkai kuzhambu (Brinjal Kuzhambu) which has perfect spices. This kuzhambu is cooked in Gingely oil to enhance the taste. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Brinjal                   - 3
Small Onion          - 8 to 10
Tamarind               - small lemon size ball
Salt                         - As required
Turmeric Powder   - 1/2 tsp
Mustard Seeds        - 1/2 tsp
Urad Dal                 - 1/2 tsp
Asafoetida               - a pinch
Curry Leaves           - few
Gingely Oil              - 2 tbsp  

For the Masala:

Dry Red Chili        - 3
Channa Dal            - 1 tsp (Kadalai Parupu)
Urad Dal                - 1/2 tsp
Coriander Seeds     - 1/2 tsp (Malli)
Grated Coconut      - 1/4 cup
Tomato                   - 1

Procedure:

• Dry roast dry red chili, coriander seeds, channa dal, urad dal and grated coconut. Take it out in a plate. Roast in gingely oil chopped tomato. After it cools down grind tomato with dry roasted items adding very little water. Your masala is ready now.
• Peel small onion. If its big, chop it also into two or use as such. Slit brinjal into four. Extract juice from tamarind.
• Heat oil in a pan. Add small onion to it. When they turn translucent add slit brinjals. Add also salt and turmeric powder. Cover with a lid and cook till brinjals are cooked 3/4 th.
• After that add ground masala. Saute till raw flavor goes off and then add tamarind extract.
• Cover with a lid and cook in medium flame till brinjals are cooked and oil leaves the sides of the pan.
• Heat oil in a pan. Add mustard seeds and Urad dal to it. When they splutter add curry leaves and add it to the cooked kuzhambu.
• Enjoy it with hot steaming rice!!

Kathirikkai - Murungaikkai Kara Kuzhambu ( Brinjal -Drumstick curry)

This much spicy, restaurant style kuzhambu is one of  my favorites. Always Brinjal and Drumstick are perfect partners and this kuzhambu is the best example which proves it. Just have this kuzhambu along with rice and pappad for a divine experience..
The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Brinjal                  - 3
Drumstick            - 1
Small Onion        - 5 to 7
Tomato                - 1
Garlic Cloves      - 3 to 5
Tamarind             - small lemon size ball
Turmeric Powder - 1/4 tsp
Chili Powder        - 1 tsp
Salt                       - As required
Mustard Seeds     - 1/4 tsp
Urad Dal              - 1/4 tsp
Fenugreek Seeds  - 1/4 tsp
Cumin Seeds        - 1/4 tsp
Curry Leaves       - few
Oil                        - 2 tbsp

To Dry roast and Powder:

Coriander Seeds      - 1/2 tsp (Malli)
Cumin Seeds           - 1/4 tsp (Seeragam)
Black Pepper           - 6 to 8
Urad Dal                 - 1/4 tsp
Fenugreek Seeds     - 1/4 tsp (Vendhayam)

Procedure:

• Chop small onion and garlic into two. Chop Brinjal and Drumstick into bigger pieces. Chop tomato finely. Extract tamarind juice from tamarind. Dry roast and powder everything under ' To Dry roast and Powder'.
• Heat oil in a cooker. When its hot, add mustard seeds, urad dal, cumin seeds and  fenugreek seeds. When they splutter add chopped onions, garlic and curry leaves.
• When they turn translucent, add chopped Brinjal and Drumstick.
• Saute for 3 more minutes so that vegetables are half cooked and after that add chopped tomatoes.
• Add salt, Turmeric powder and chili powder. Cover with a lid and cook until tomatoes are completely cooked.
• Add tamarind extract and powdered masala. Mix everything well together and cook it for a whistle. Your Kuzhambu is ready.
• Enjoy your kuzhambu with hot steaming rice..

Brinjal Masala

Consumption of Brinjal (Aubergine) reduces the risk of many life style related health conditions such as Diabetes, Obesity and Heart diseases. Today's recipe is spicy brinjal masala which you can enjoy with Chapathi/ Roti.  One of the best ways to include healthy brinjal in our diet in a tasty way. The recipe continues..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Brinjal                           - 4
Big Onion                     - 1
Tomato                         - 1
Ginger-Garlic paste      - 2 tsp
Salt                               - As required
Turmeric Powder         - 1/4 tsp
Chili Powder                - 1/2 tsp
Coriander Powder        - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Whole Garam Masala   - Each 2
Oil                                 - 1 tbsp

Procedure:

• Chop finely Big onion and Tomato. I have used small green brinjals for the recipe. If you are using big brinjal, reduce the number to 2. Chop Brinjal into bigger pieces. 
• Heat oil in a pan. When the oil is hot, add Whole Garam Masala. Whole Garam Masala includes cloves, cinnamon stick, star aniseeds, green cardamom and bay leaf.
• Saute for a minute and then add chopped onions to it.
• Cover with a lid and saute till onions turn translucent.
• After that add Ginger- Garlic paste. Add chopped tomatoes as soon as the raw flavor of ginger-garlic paste goes off.
• Add also Salt, Turmeric powder, Chili powder and Coriander powder. Cook in a medium flame with a lid till both onions and tomatoes are blended together.
• After that add cut Brinjal to it. It will take around 10 -15 minutes for the brinjal to get cooked fully. Add Garam Masala Powder and switch off the flame after the brinjal is cooked well. 
• Enjoy your Brinjal Masala with Chapathi/Roti of your choice.

Brinjal And Capsicum Curry

Brinjal And Capsicum Curry

Brinjal is a very much healthy vegetable, which controls Diabetes and gives protection from  Cardio-Vascular diseases.  My husband is such a hater of Brinjal, that whenever i cook brinjal, he will carefully avoid Brinjal, insisting of the allergy he had during his school days.  Though he eats other foods which are advised by doctor not to eat for that allergy, he will never touch this heavenly vegetable.  Once i prepared this recipe. He tasted the curry, even without my insistence and to my surprise he liked it.. Adding capsicum gives crunchiness to the curry..  Best recipe for those, who don't like brinjal.. Give this recipe a try.. You will surely love it..

Ingredients: (Recipe For 2)

Brinjal                        - 2

Green Capsicum        - 1/2

Yellow Capsicum      - 1/2

Big Onion                  - 2

Tomato                      - 2

Ginger-Garlic Paste   - 1 tbsp

Cumin Seeds              - 1/2 tsp

Turmeric Powder       - 1/4 tsp

Sambar Powder          - 1 tsp

Garam Masala            - 1/2 tsp

Salt                             - As required

Oil                              - As required

Coriander Leaves       - For Garnishing

Procedure:

• Chop Brinjal and capsicum into little bigger pieces. Chop onion and tomato finely.
• Heat oil in a pan. Add cumin seeds to the hot oil. 
• Add chopped onion after cumin seeds sizzle. 
• When onions are translucent, add Ginger-garlic paste and saute well.
• Add chopped Brinjal, after the raw flavor of ginger-garlic paste goes off. Cover the pan with a lid and cook well.
• When brinjal is half cooked, add chopped capsicum.
• Cook in a medium flame for some time. and then add chopped tomatoes.
• Add also salt, turmeric powder and sambar powder.
• Saute until all the vegetables are cooked completely. Add Garam Masala powder and switch off the flame. Garnish with coriander leaves and serve the curry.
• It tastes so good with Chapathi/Roti. Adjust the spice according to your taste. You can also prepare this curry with Green Capsicum alone.

Brinjal Kothsu For Briyani

Brinjal Kothsu For Briyani

Me and My husband love Briyani a lot. We used to buy Briyani from outside when we were at chennai. They used to provide a brinjal curry as supplement along with Briyani. Right from the first time i ate this, i started loving it.. Found out the recipe and tried out.. It was awesome!!! It goes well with rasam and sambar too.. Here is the recipe...

Ingredients:

Brinjal                    - 200 gm

Pepper                    - 1/2 tsp

Tamarind                - a lemon size ball

Salt                         - As required

Turmeric Powder   - 1/4 tsp

Sambar Powder      - 1 tsp

Jaggery                   - 1/2 tsp

Curry Leaves          - few

To Roast And Grind:

Peanut                    - 2 tsp

Sesame Seeds        - 1 tsp (Ellu)

Fenugreek Seeds   - 1/2 tsp (Vebdhayam)

Procedure:

1. Dry roast and grind everything under 'To Roast And Grind'.
2. Wash brinjals and slit them into four. Be careful while slitting the brinjal. See to that brinjals are not cut fully.
3. Heat oil in a pan. Add pepper and curry leaves. After some time add slitted brinjals.
4. Cover the pan and cook for some time.
5. Add tamarind extract,,salt, sambar powder, turmeric powder and enough water.
6. When the brinjals are 3/4 th done, add ground powder.
7. When they are done fully switch off the flame and add jaggery.
8. Serve it as you wish..

kathirikai kootu (Brinjal Kootu)

Kathirikai Kootu (Brinjal Kootu)

Brinjal is a low calorie vegetable. 100gm of brinjal gives only just 24 calories but it gives recommended amount of fiber.. This kootu is very delicious. Even those who don't like brinjal, will definitely like this recipe..

Ingredients: (Recipe for two)

Brinjal                   - 250gm

Toor Dal                - 2 handsful  (Thuvaram Parupu)

Salt                        - As required

Turmeric Powder  - 1/4 tsp

Gingely Oil           - 1 tsp

Asafoetida             - a pinch

For Seasoning:

Oil                        - As required

Mustard Seeds     - 1 tsp

Urad Dal              - 1 tsp

Small Onions       - 2-3

Green Chilly        - 1

Curry Leaves       - few

Procedure:

• Cook well Toor dal with turmeric powder, gingely oil and asafoetida in enough water.
• Add oil to cooker.. Add everything under 'for seasoning'.
• Then add cut brinjals.. Saute it for about two minutes and then add cooked toor dal.
• Add very little water and close the cooker.
• Keep it for one whistle.. keep the cooker in low flame, if there is still some water left in the curry.
• Serve it once its done..!!