POTATO BRINJAL STIR FRY

POTATO BRINJAL STIR FRY

Potato brinjal stir fry popularly known as katharikkai uralaikilangu poriyal in kongunadu region is a very famous dish and its cooked frequently in all our families.. its a simple recipe where we cook the vegetables in medium flame without water with the addition of masalas and trust me it tastes divine ..It can be served as a side dish for white rice, chapathi, curd rice and we used to make this dish with the arisi paruppu sadham,which is a great combination.. the main thing to be noted to get a perfect result is that cut the vegetables in even cubes so that they get cooked evenly.. it should retain its shape and shouldnt turn too mushy and soft..The ratio of the brinjal and potato depends upon your choice ,you can add more or less of the two vegetables to your liking.. I have used brinjal more as we get it from our own veetu thottam..

INGREDIENTS

Brinjal ( egg plant) - 1/2 kg ( cut them into even cubes and put it in water , else the colour of brinjal will change)

Potatoes - 1/4 kg ( peel the skin and cut into even cubes)

Small onions - 100g ( slit them into 2 halves)

Dry red chilles - 4 nos

Curry leaves - few

Turmeric powder - 1/2 tsp

Sambar powder - 2 tsp

Oil - 4 tbsp

Mustard seeds - 1/2 tsp

Channa dal - 1 tsp

Split urad dal - 1 tsp

Asafoetida - 1/2 tsp

Salt - as required 

Grated coconut - 2 tbsp

  

METHOD

Heat a pan or kadai on the stove, add oil, heat it , add asafoetida, mustard seeds, let it splutter , turn the flame to medium , add channa dal and split urad dal and saute until they turn golden brown..Add in the chopped small onions, red chillies and curry leaves and saute for 1 min, u can see the onions changes colour, now add the cubed potatoes and brinjal.

 
Add turmeric powder, sambhar powder, salt and mix it well.. close the kadai with a lid, cover and cook for about 15 mins stirring in between.. No need to add water..

Stir it every 3 to 4 mins gently, the vegetables should retain their shape.. below picture is vegatables in half cooked stage..

After 15 mins you can see the oil getting separated at the edges, at this stage add the grated coconut , mix it well and switch of the stove .. Your brinjal potato stir fry is ready to serve.

 

Hope you all enjoyed this simple curry, literally it goes well with anything be it  white rice, sambar rice, curd rice or any variety rices too.. give it a try and get back to me through comments. until next post Veni here signing off .. Happy cooking !!!

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About Venicooks

I'm Krishnaveni Shivakumar from Erode ,TamilNadu .Cooking is my Passion and I would like to share the joy of cooking with my recipes in this Blog........