Kathirikkai Poondu Thuvattal (Poriyal) is a flavorful side dish made with brinjal (eggplant) and garlic. The eggplant is sautéed with garlic, curry leaves, and spices until tender and aromatic. This delicious and nutritious dish pairs perfectly with sambar rice or chapati, adding depth and flavor to any meal. Hot steamed rice, ghee and brinjal thuvattal mixed together is scrumptious. This one is my mom’s and my daughter’s favorite.
Kathirikkai Poondu Thuvattal (Eggplant & Garlic Stir Fry)
This flavorful Kathirikkai Poondu Poriyal dish features sautéed brinjal and garlic, seasoned with spices and curry leaves. Perfect with sambar rice or chapati, it's a favorite family dish.
Ingredients
- 8 Brinjal (Eggplant) small ones from the Indian Store are best
- 6 Garlic Cloves thinly sliced
- 1/2 tsp Turmeric powder
- 2 Sambar powder adjust for spice level
- 2 Thaalippu Vengaya vadavam (onion vadavam)
- Salt to taste
- 2 tsp Sesame Oil
Instructions
- Fill a bowl with water. Wash brinjal and cut the stem off. Cut the brinjal lengthwise and put them in water so it doesn’t change color.
- After cutting, drain all the water, and marinate the brinjal with turmeric powder, sambar powder and salt. Mix well and keep it aside for half hour.
- Heat oil, season with the Vengaya vadavam, add the sliced garlic and sute for a minute.
- Now add the marinated brinjal and stir fry for 2 to 3 mins on a low/medium flame. Cover and cook till soft on a low flame. Taste test and adjust salt and spice level.
- Once it is soft, open the lid and cook till you get a good aroma and the brinjal turns nice and brown. Serve hot with sambar rice or rasam rice. Yummy!!
0 Comments
Newest