Feb 27, 2013

Brinjal and potato poriyal

Brinjal and potatoes are sauteed with different spices and it is a great accompaniment for sambhar, rasam or curd.


250 gms. Brinjal (purple or green brinjal), cubed
1 potato, cubed
1 onion, finely chopped
2 tsp. oil
½ tsp. mustard seeds
½ tsp. cumin seeds
¼ tsp. turmeric powder
½ tsp. red chili powder
1 string of curry leaves


v  In a sauce pan, heat 2 tsp. of oil. Add mustard seeds, cumin seeds and curry leaves. When mustard seeds start to splutter, add onions. Sauté until onions turns transparent
v  Add turmeric and red chili powder. Mix well
v  Now add potatoes and mix until all spices are coated around potatoes. Add ½ cup of water and in medium heat setting, cook potatoes until they are partially done.
v  Add brinjal and adjust salt to taste. Cook in medium heat setting for 10 minutes
v  Serve with hot rice or chapatti

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