Kathirikkai Poriyal

Method

1. 1

   Prepare brinjal: Wash 250g purple brinjal. Cut into small 1-cm cubes and immediately soak in salted water to prevent browning.

2. 2

   Drain and fry: Drain brinjal, pat dry and fry in 2 tbsp oil on high heat 5-6 minutes until slightly golden and cooked through.

3. 3

   Make tempering: Heat 1 tbsp oil in a separate pan. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

5. 5

   Combine: Add the fried brinjal to the tempering. Toss well.

6. 6

   Add spices: Add half tsp turmeric and half tsp red chilli powder. Toss and cook 2 minutes.

7. 7

   Check seasoning: Add salt and mix well. The brinjal should be fully cooked and slightly caramelised.

8. 8

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

9. 9

   Final check: Poriyal should be dry and each brinjal cube separate, not mushy.

10. 10

    Serve: Transfer to a serving bowl. Kathirikkai poriyal is served as a dry side dish with steamed rice, sambar and rasam.