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EASY BRINJAL CURRY|KATHRIKAI PORIYAL

I learnt this recipe from my neighbor. I am a big fan of brinjal but my hubby is just opposite to me. So i rarely buy this veggie and cook for me specially. I love my mom's brinjal stuffed poriyal very much. Next to that , this is the second best. It can be made in jiffy. It tastes best with dal , sambhar and morkuzhambu rice. I relished with keerai kuzhambu ..!!

 

INGREDIENTS

Brinjal – 4 nos (medium size) Sambhar powder – 1 – 1.5 tsp Tamarind – small gooseberry size Jaggery – Small piece (Add more if want sweetish) Salt & water – As needed To temper & saute Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Jeera – 1/2 tsp Channa dal – 1/2 tsp Curry leaves – few Big onion – 1 no (slice cut) Oil – As needed.

METHOD

• Slit cut each brinjal into 8 pieces .Make thin slices so that it cooks quickly.Immerse in water till use. Soak tamarind in little water.
• Heat oil in a kadai and temper all the items given above in the same order.
• Saute onions till it turns transparent.Add the brinjal slices and saute for a minute.
• Add the sambhar powder ,saute for sometime.Then add the tamarind extract , jaggery ,required water & salt.
• Cover and cook for sometime.Switch off the flame once the brinjal is cooked.

****If u want in semi gravy consistency , switch off the flame when little water remains.It can be mixed in plain rice topped with ghee !!

Yummy brinjal curry is ready is to serve with dal rice , sambhar & morkuzhambu rice!!

NOTE

1. Use long green brinjal variety. But i used the normal purple ones.
2. When i made this curry , i had cut the brinjal into 4 pieces so it was big to eat. Then my neighbour told me cut into very small , thin slices the next time. I found the taste was blended well when brinjal is small.

KITCHEN CLINIC

BRINJAL Commonly known as the eggplant, brinjal is one of the most easily available and affordable vegetables. In its unripe form, it is a large greenish-whitish vegetable and when ripe, it turns a deep violet. Brinjal can be cooked in many different ways and provides many essential nutrients that are needed for overall well-being of the body. In fact, one can even take brinjal soup to attain maximum benefits from this vegetable. It is a very good source of potassium and contains a high content of water and fiber. Check out the nutritional value and also the health benefits of eating brinjal. Nutritional Value of Brinjal Given here is the nutritional value of a serving of 100 grams of brinjal. Calcium - 525 mg Cholesterol - 16mg Dietary Fiber - 4.9g Iron - 6mg Potassium - 618mg Protein - 8g Saturated Fat - 5.2g Sodium - 62mg Sugars - 11.4g Total Carbohydrates - 17.8g Total Fat - 27.5g Vitamin A - 6.4 mg Health & Nutrition Benefits of Eating Brinjal Take brinjal in a mashed form or as a soup and add some garlic and asafetida to it. It will help you get rid of flatulence and adjust the wind humor of the body. Brinjal can also be eaten after being roasted directly on fire. Just peel off the skin, mash it and add some salt in it for flavor and eat it. It will help cure phlegm, congestion and reduce the formation of gas. In order to increase appetite and digestion, take soup made of mashed brinjal and tomato, along with some salt and pepper. In case you are unable to fall asleep easily, eat a soft brinjal (along with some honey) after baking it directly over fire. If taken regularly, it may also cure insomnia. In order to cure enlarged spleen caused due to malaria, eat soft baked brinjal along with raw sugar on empty stomach, preferably in the morning.

Technorati Tags: Brinjal poriyal,brinjal curry,kathirikai poriyal,kathrikai curry,Brinjal recipes,easy brinjal poriyal.

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[I hope you enjoyed our first and last Dostoevsky reference] Whenever I see those big piles of rutabagas at the market, I always think to myself, "who the heck is eating all these root vegetables?" 

I understand that there've been times when we literally had no choice – it was either gnaw on a parsnip or perish, but nowadays with so many other delicious choices, why would anyone eat root vegetables on purpose? Has anyone ever stumbled out of a smoky dorm room late at night, in search of a big plate of steamed turnips? Probably not. 

So, while you'll never catch me boiling up a batch of these fugly roots to enjoy their intoxicating sulphurous savoriness, I have been known to tolerate them in the occasional gratin.

Of course, I cheated and added some potatoes to mellow things out, but still, all kidding aside, this is a very delicious and enjoyable way to eat them, and would make a fantastic side dish for the holidays. And yes, I do know that potatoes are tubers and not roots, so save your emails. Enjoy!

Ingredients:

1 turnip

1 rutabaga

1 small celery root

2 yukon gold potatotes

1 parsnip

* root vegetable sizes and shapes vary, but bottom line, you'll need enough to fill a 9 x 13-inch casserole dish up 3/4 of the way

salt to taste (be sure to generously salt the boiling water!)

2 tsp olive oil

2 tbsp butter

3 cloves minced garlic

1 cup cream

pinch of nutmeg

pinch of cayenne

1 tbsp fresh picked thyme leaves

1 1/4 cup chicken broth

1/4 cup finely grated Parmesan cheese, divided