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Friday, December 14, 2012

Verkadalai Kathirikai Poriyal/ Chettinad Peanut Brinjal Poriyal

Peanut Brinjal Curry
Dried Peanuts- 1 cup
Purple brinjal- 250 gms
Onion small chopped- 1 no
Tomato small chopped- 1 no
Garlic cloves sliced- 2 nos
Curry leaves- few
Red chilli powder- 1 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/4 tsp
Salt to taste
Water- 1/4 cup
Oil- 2 tbsp
Vadagam/ Mustard seeds- 1/2 tsp
Grated coconut- 4 tbsp
Kathrikai Kadalai Poriyal
Soak the peanuts overnight, boil until tender and set aside. Trim the stems of brinjal and chop. Heat oil in a pan, add vadagam, chopped onion, garlic and curry leaves, saute for few secs. Add chopped brinjals and saute for few secs. Add red chilli powder, turmeric powder, coriander powder and salt. Add water and bring mixture to boil, now add the cooked peanuts to the boiling gravy. Reduce heat and cook until the brinjals are tender and water is dried up. Finally add grated coconut to poriyal, mix well and remove from heat. Serve hot with steamed rice.


Shobha said...

Nice variation.

divya said...

Yum Yum ....

Priya said...

Quite an interesting poriyal,Super inviting and droolworthy.

kirti turme said...

When do we add tomatoes

Mythreyi Dilip said...

Oops sorry I missed that, once onions are cooked you can added tomatoes sauté for few mins and then add brinjal. Thanks for bringing to my notice.