Wednesday, September 21, 2011

Brinjal and Potato Poriyal / Brinjal Potato Curry / Brinjal potato fry

This poriyal is common in kongunadu houses. Fresh and small brinjals give a nice taste and aroma.


Brinjal - 1/4 kg

Potato - 1/4 kg

Grated Coconut - 1/3 cup

Sambhar powder - 1 tsp

Turmeric powder -  1/4 tsp


To temper:

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Urad dhal - 1/2 tsp

Gram dhal - 1/4 tsp

Small Onion - 10 no. - cut into small pieces lengthwise

Red chillies - 3 - split into 2

Curry leaves - few


1. Cut brinjals lengthwise and put them in water so that the color of the brinjals doesn't change.

2. Cut the potatoes into cubes and add them also in water.

3. Heat oil and temper the given ingredients.

4. Add the cut veggies.

5. Add sambhar powder, turmeric powder and salt and mi well.

6. Add some water, simmer to medium flame and close the pan till they cook stirring in between once.

7. Once cooked, add grated coconut and mi well.

8. Serve with any Arisimparuppu sadam ( a famous kongunadu rice item), plain rice, curd rice.

No comments:

Post a Comment