Kathirikkai Poriyal (Brinjal Stir Fry)

Even though it is not a popular vegetable it is amazing how many delicious dishes can be made with this bland spongy vegetable. It is an indispensable vegetable, economic and available through out the year. In my native place, we mostly use the light green striped variety or the white one. It is versatile and takes on the flavour of whatever spices or masala added to it. One of my favourites is this simple poriyal.
I got this recipe from my relative in sharjah, by relation she is my grandmother ( My own grandmothers cousin sister).

Ingredients:
Brinjal - Cubed 2 cups ( Since my hubby bought Long narrow variety I just sliced into 1/2 inch thick roundels so that they will hold their shape when cooked)
Onion - 1 Nos chopped
Curry leaves 1 sprig
Turmeric Powder - 1/2 tsp.
Jeera - 1 tsp
Red chillies - 4 nos
Garlic - 1-2 cloves
Coconut - 2 tbsp grated
salt to taste
Oil - 2-3 tbsp.
Mustard seeds - 1 tsp
Udad dal - 1 tsp

Procedure:
Cur brinjal, put in salted water to draw out the bitterness if the brinjal is not tender. If the seeds are prominent, then the brinjal is well ripened and may be bitter to taste in whatever dish it is used. Best not to use such in poriyals. You can use them for kaarakuzhambu, not even sambhar.
Grind Jeera, red chillies, coconut and garlic into a coarse dry mixture. Don't add water.
Heat oil in a pan, add mustard and udad dal, after mustard splutters add Chopped onions, and when it turns colour add turmeric powder, salt and the ground mixture. stir fry the masala, you will get a wonderful aroma at this stage with the frying of the coconut, garlic & jeera. If you dont add salt and by chance the masala burns, the red chillies will smoke and choke you. Believe me I have experienced this. Next add the drained cubed or sliced brinjals and stir well to coat well with the masala. Cover and cook for around five mins. It should not cook too much or you will end up with a paste, tasty but nonetheless a paste.
Stir well on medium flame to lightly roast the cooked brinjal pieces and remmove from flame. Your Kaththirikkai poriyal is ready.

I am sending this to Foodelicious 'Only' South Indian event, Vidhyas and Srav's Vegan Diet - Only Plant based Food and to Taste of Pearl City's Anyone can Cook : Series 45