Potato Brinjal Stir Fry (Kathirikaai Urulaikizhangu Poriyal)

Potato Brinjal Stir fry

On a lazy day just this Potato Brinjal Stir fry and rasam with rice is more than enough for lunch I would say. You can also mix it with rice and have. It’s a great accompaniment for Dal rice (Paruppu Saadham) and curd rice too. Here is the recipe.

Potato Brinjal Stir Fry (Kathirikaai Urulaikizhangu Poriyal)

  • Recipe Cuisine: South Indian
  • Recipe Category: Accompaniment
  • Preparation Time: 10 mins
  • Cooking time: 15 mins
  • Serves: 2

INGREDIENTS

ITEM QUANTITY
Potato 3 medium, bite size chopped
Brinjal 4 medium, copped same as potato
Oil 2 tbsp
Mustard ¼ tsp
Urad dal ½ tsp
Cumin seeds ½ tsp
Fennel seeds ½ tsp
Curry leaves 1 sprig
Garlic 4 small crushed
Green chilli(optional) 1 broken
Red chilli(optional) 2 broken
Sambar powder ¾ tbsp
Salt As needed
Coconut 2 tbsp grated

METHOD

1. Heat oil in a pan and add mustard seeds, once splutter add urad dal, cumin seeds, fennel seeds, red chilli, green chilli, crushed garlic and curry leaves one by one. Add in the potato and salt. Give it a mix and cook covered for 5 to 7 mins in medium flame.

2. Once the potatoes are 3/4th done, add brinjal and sambar powder. Mix well and cook till the brinjal is done.

3. Open the lid and add grated coconut. Switch off the flame. Give it a mix and serve.

Potato Brinjal Stir fry

Enjoy with Rasam rice.

Notes

  • Make sure you add the brinjal once the potatoes are nearly done.
  • Don’t let the brinjal get overcooked otherwise it will become soggy.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s