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!!