Wednesday, August 20, 2008

Brinjal Poriyal (with tomato)

  • Brinjal-4 or 5
  • Sambar powder (see previous posts)-1/2 teaspoon
  • ( or chilli powder)
  • Cumin powder-1/4 teaspoon
  • Turmeric powder (if chilli powder is used)-1/4 teaspoon
  • Tomato -1
  • Salt
  • Oil-1 tablespoon
  • For seasoning:Mustard, Urad dal,Curry leaves

  • Cut brinjal and tomato into small pieces.
  • Heat oil in pan and add mustard.
  • When it starts spluttering, add the urad dal and the curry leaves.
  • Now add the brinjal and allow it to cook in medium flame with the lid closed.
  • When the brinjal is half cooked, add required salt.
  • Sprinkle water, only if needed.
  • When the brinjals are cooked well, add the sambar powder (or turmeric and chilli powder) and finally the tomato pieces.
  • Do not add the tomato till the brinjal is cooked well.
  • When the tomato pieces are cooked, remove it from flame.
  • Serve it with any kind of rice. Especially suits well with sambar rice.

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