Kathirikai Poriyal is a homestyle South Indian dish that’s close to my heart. The first time I made this, I was amazed by how a few simple spices could transform humble eggplant into something so tasty. The brinjals soak up all the flavors while staying tender, and the coconut adds a lovely sweet finish. It’s one of those dishes that just makes you feel good.
About the Recipe
This recipe turns simple eggplant into a mouth-watering dish that’s both healthy and satisfying. The brinjals are cooked until tender with onions, tomatoes, and a blend of spices that create layers of flavor. The fresh coconut garnish adds a subtle sweetness that balances the spices perfectly. It’s an everyday dish in South Indian homes, but special enough to serve to guests.
Why You’ll Love This Recipe
You’ll love how the eggplant soaks up the flavors of garlic and spices while staying perfectly tender. The dish comes together quickly and uses ingredients you probably already have in your kitchen. It’s naturally vegan and gluten-free, making it perfect for various dietary needs. The combination of textures – from the soft eggplant to the crunchy tempering – makes every bite interesting.
Kathirikai Poriyal
Cooking Tips
– Choose small, firm eggplants for best results
– Don’t skip the tempering step – it’s key for flavor
– Cut eggplant pieces uniformly for even cooking
– If the eggplant starts sticking, add a splash of water
– Wait until the mustard seeds pop before adding other ingredients
Serving and Storing Suggestions
Serves 4 as a side dish. Total prep and cooking time: 30 minutes. Serve hot with rice, chapati, or as part of a larger Indian meal. Leftovers keep well in the fridge for up to 2 days – just reheat gently with a splash of water.
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Nutrient Benefits
Eggplant is low in calories and rich in fiber. It contains antioxidants and helps maintain healthy blood sugar levels. The spices used have anti-inflammatory properties, and coconut adds healthy fats. This dish is naturally vegan and gluten-free.
Kathirikai Poriyal
Ingredients
- 1/2 cup Onions (finely sliced)
- 1/2 cup Tomatoes (coarsely chopped)
- 3 Garlic Cloves (quartered)
- 1/2 tsp Turmeric Powder
- 3 cups Brinjals (sliced)
- 1 tsp Red Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Salt
- 2 tsp Fresh Coconut (grated)
For Tempering:
- 3 tbsp Oil
- 1/8 tsp Asafoetida Powder
- 4 Curry Leaves
- 1 tsp Black Mustard Seeds
- 1 tsp Urad Dal
Instructions
- Put the oil in a frying pan over medium heat with asafoetida powder and curry leaves.
- When the oil is hot add the mustard seeds and dal.
- Fry over medium heat, till mustard seeds splutter and dal is golden, for about 30 seconds.
- Add the onions, tomatoes and garlic to the pan.
- Stir and add turmeric powder.
- Stir fry for a few minutes.
- Add the brinjals to the pan and stir-fry well.
- Cover and coo over medium heat for 2-3 minutes.
- Sprinkle in the spice powders and salt.
- Mix till well blended.
- Stir in 1/4 cup of water.
- Continue to cook covered over medium heat for 10-15 minutes, till the brinjals are tender.
- Add 2 tblsp of water if required.
- Stir often.
- Add the coconut.
- Stir briefly for a few minutes and remove from heat.
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Frequently Asked Questions
Can I use regular eggplant instead of small Indian eggplants?
Yes. Just cut regular eggplant into smaller, bite-sized pieces. They might take slightly longer to cook, but the taste will be just as good.
Why are my eggplants turning bitter?
Pick fresh, firm eggplants and don’t overcook them. You can also salt the cut pieces and let them sit for 15 minutes before cooking to reduce any bitterness.
Can I make this dish without coconut?
The coconut adds sweetness and texture, but you can skip it if needed. The dish will still taste great with just the spices and tempering.
