Saturday, June 28, 2008

Brinjal/Eggplant/Aubergine-drumstick poriyal - Kathirikai Murungakkai poriyal


Brinjal/Eggplant/Aubergine - Kathirikai - 200 gms
Drumstick - Murungakkai - 1 no. (Large)
Onion - Vengayam - 1 no. (Medium)
Tomato - Thakkali - 2 nos. (Small)
Red chilly powder - Kaintha milagai thul - 1 table spoon
Coriander powder - Dhania thul - 2 table spoons
Turmeric powder - Manjal thul - 1 tea spoon
Mustard - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Curry leaves - Karuvepilai - small quantity
Asafoetida - Perungayam - a pinch
Garlic - Poondu - 2 flakes
Salt to taste
Oil for frying

  1. Wash and cut brinjal and soak it in water. Cut drumstick to 3 inch size. Boil both of them for 5 minutes till it becomes soft. Take care that it is not over boiled. If kept in pressure cooker keep till 1 whistle comes.
  2. Chopp onion, tomato and keep other ingredients ready. Heat oil in a pan/kadai, splutter mustard seeds, blackgram dal, curry leaves, asafoetida, onions, then tomatoes, red chilly powder, corriander powder, turmeric powder and little salt. Fry them well. Add garlic flakes and finally the boiled vegetables. Mix them well.

Brinjal-Drumstick poriyal is ready to be served. This can be served with any of rice varieties. This can be served for 3 people. It takes 20 minutes to cook.

Note: Brinjals must always be soaked in water. Little curd or salt or lemon juice can be added to the water so that it wont turns brown or black.

Optional: Ingredients can be added or removed.

It's difficult to think anything but pleasant thoughts while eating a home grown tomato

Lewis Grizzard

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