Kathirikai Poondu Pirattal Recipe – South Indian Style Brinjal Stir Fry With Garlic

Kathirikai Poondu Pirattal Recipe is an aromatic brinjal stir fry dish with the dominant flavour of garlic . The homemade roasted sambar powder renders a beautiful flavor to the regular brinjal. This recipe is a specialty of the Chettinad region of Tamil Nadu. Course : Lunch Ingridients : 500 grams Long Green Brinjal , cut into long strips 1 Onion , finely chopped 12 cloves Garlic , cut lengthwise into half 1 Tomato , finely chopped 1/2 teaspoon Turmeric powder (Haldi) 1 tablespoon Sambar Powder Salt , to taste 2 tablespoons Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon White Urad Dal (Split) 1 pinch SSP Asafoetida (Hing) 1 sprig Curry leaves 1 Dry Red Chilli Instructions To begin making Kathirikai Poondu Pirattal Recipe , chop the brinjals vertically and place them in a bowl filled with salt water to avoid oxidation. Heat oil in a Heavy bottomed pan over medium heat, add mustard seeds and urad dal and let it splutter and the dal to turn golden brown.To this add the hing, curry leaves and dried red chilli and allow it to roast for a few seconds.Next add the garlic and onions and fry until it turns into a light brown colour. This will take about a minute or so. Once done, add the tomatoes and cook until soft.Once the tomatoes are soft, add the brinjals and season with salt. Sprinkle with some water and cook the brinjals on a low heat with the pan covered with a lid. It will take around 10 minutes.Once the brinjals are cooked, add the turmeric powder and sambar powder and stir well. Let the Kathirikai Poondu Pirattal cook for another 3-4 minutes, occasionally keep stirring in between and switch off the flame. Check the salt and seasonings and adjust according to taste.Once done, transfer the Kathirikai Poondu Pirattal to a serving bowl and serve hot.Serve the Kathirikai Poondu Pirattal Recipe along with Steamed Rice, Chow Chow Kootu and Village Style Pepper Rasam along with Sabudana fryums to make an interesting Chettinad cuisine influenced Sunday lunch.