Eggplant Stir fry/Kathirikai Poriyal

Ingredients:

Brinjal/Eggplant (Kathirikai) – 300 Gms

Oil – 2 tbsp

Mustard Seeds – 1 tsp

Urad Dal – 1 tsp

Curry Leaves – from 1 twig

Onion – 1 (finely chopped)

Turmeric Powder – ½ tsp

Red Chilli Powder – ¼ tsp

Cumin Seed Powder – ½ tsp

Grated Fresh Coconut – ¼ cup

Salt to taste

Method:

Wash the Brinjals. Cut the tip and crown and discard. Cut the Brinjals into small pieces. Soak them in a bowl of water so that they do not discolor till we use them.

Heat the Oil in pan. Crackle the Mustard Seeds and Urad Dal. Add Curry leaves. Add Onion. Sauté those till the Onion become translucent.

Add the Brinjals, Salt and Turmeric Powder. Mix well. Stir cook for 2 to 3 minutes. Sprinkle 2 to 3 tbsp of water. Mix well. Cover the pan with a lid and simmer for 4 to 5 minutes. Allow the Brinjals to cook well.

In the meanwhile, crush the Coconut, Red Chilli Powder and Cumin Seeds coarse without adding any water.

Add these to the Brinjals. Stir well for a minute.

Transfer to a serving bowl.