Kaththirikkai (brinjal/eggplant) poriyal

A traditional Tamil recipe

Ingredients:
Oil - 3 tbsp
Vadagam - 1 tsp
(optional; if you don't have this, use 1 tsp cumin seeds and 1/2 tsp mustard seeds)
Eggplant, large, cut into large pieces - 1
Onion, large, chopped fine - 1/2
Garlic cloves - 6-8
Curry leaves - 8-10
Tomatoes, medium, chopped - 2
Salt - to taste
Sambar powder - 2 tsp
Kuzhambu powder, or red chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Water - 1/2 cup
Coriander leaves, chopped fine - 1/2 cup

Method:
Heat a wok and add the oil. When hot, add the vadagam and stir fry for a minute. Add the curry leaves, stir fry, and add the onions and garlic. Mix and cook until the onions soften. Add the tomatoes, stir, and cook until the tomato pieces soften and some of the water is lost. Add the sambar, kuzhambu, and turmeric powders and salt and mix well. Cook uncovered for a few minutes until the raw smell of the powders goes away. Add a couple tbsp water if the mixture is too thick and starts to stick to the bottom of the work. Add the eggplant pieces and coat well with the paste. Cook covered on a medium low flame for 3 min, stirring occasionally to prevent sticking. Add half a cup of water and mix well. Cook covered for 10 min, stirring occasionally. Remove the cover and cook for a few more minutes until the eggplant is soft. Garnish with coriander leaves. Serve with white rice.

Author:
Shrinkingsodacan