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KATHIRIKKAI KARI(Brinjal Fry)- எண்ணெய் கத்திரிக்காய் கறி ரெசிபி


KATHIRIKKAI KARI(Brinjal Fry)- எண்ணெய் கத்திரிக்காய் கறி ரெசிபி

Brinjal fry is such a easy side dish recipe does very well with the rice. It is so simple to prepare with very ingredients.There are lot of variations we can make in this brinjal fry. In this post I am sharing  a very basic version of kathirikkai kari(brinjal fry), also we call it as ennei kathirikkai fry.
I will post other variations soon one by one.

KATHIRIKKAI KARI(Brinjal Fry)- எண்ணெய் கத்திரிக்காய் கறி ரெசிபி

OK, now let’s move on to the recipe.
KATHIRIKKAI KARI(Brinjal Fry)
Ennei Kathirikkai fry
SOAKING TIME: - | PREPARATION TIME: 3 mins | COOKING TIME: 15 mins
KATHIRIKKAI KARI(Brinjal Fry)- எண்ணெய் கத்திரிக்காய் கறி ரெசிபி


AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SIDE DISH
CUISINE: SOUTH INDIAN
SERVES:   4 PERSONS

INGREDIENTS:
                        ¼ kg brinjal
                        1 medium sized onion
                        Few curry leaves
                        5 to 6 garlic pods(crushed)
                        ¼ teaspoon turmeric powder
                        ½ tablespoon sambhar powder
                                    (kuzhambu milagaai thool)
                        Salt to taste
            To temper
                        2 tablespoon oil
                        ½ teaspoon mustard seeds
sambhar powder can be replaced with red chilli powder and coriander powder.                    

PREPARATION:
Cut the brinjals into thin slices length wise and soak in water until we use.
Chop the onion finely and keep it ready.
Drush the garlic and set it aside.

METHOD:
In a heavy bottomed pan add the oil and let it heat.
Add the mustard seeds and let it splutter.
Then add the onion and crushed garlic.
Add the curry leaves and sauté till the onion becomes translucent.   
Then add the brinjals and salt. sauté for 1 to 2 minutes until every thing mix well.
Then close the pan with a lid and let it cook in low flame.
Mix in between to avoid burning at the bottom.
Once the brinjals are cooked soft, add the sambhar powder and turmeric powder and mix well.
Again close the pan with  lid and let it cook well for 2 more minutes.
Then remove the pan from heat and serve with rice as side dish.
If you want you can little more oil and  let it fry for some minutes tomake it more tastier.

NOTES:
Using tender brinjal gives tastier fry.
No need to add water to cook the brinjals, if you want, you can sprinkle some water and let it cook.
Instead of sambhar powder (kuzhambu milagaai thool) you can use red chilli powder.
Always cook in low flame to avoid burning at the bottom.
You can use little more oil to make it more tasty J.
If you want you can use chopped tomatoes too. Add them after sauting the onion and before brinjal.
If you want you can add little peanut powder at the end to enhance its taste.
Cut the brinjals a thin slices to make it cook faster.

VIDEO RECIPE:

STEP BY STEP PHOTOS:
 In a heavy bottomed pan add the oil and let it heat.


Add the mustard seeds and let it splutter.
Then add the onion and crushed garlic.
Add the curry leaves and sauté till the onion becomes translucent.   
KATHIRIKKAI KARI(Brinjal Fry)- எண்ணெய் கத்திரிக்காய் கறி ரெசிபி

KATHIRIKKAI KARI(Brinjal Fry)- எண்ணெய் கத்திரிக்காய் கறி ரெசிபி

Then add the brinjals and salt. sauté for 1 to 2 minutes until every thing mix well.
KATHIRIKKAI KARI(Brinjal Fry)- எண்ணெய் கத்திரிக்காய் கறி ரெசிபி

Then close the pan with a lid and let it cook in low flame.
Mix in between to avoid burning at the bottom.

Once the brinjals are cooked soft, add the sambhar powder and turmeric powder and mix well.
Again close the pan with  lid and let it cook well for 2 more minutes.
KATHIRIKKAI KARI(Brinjal Fry)- எண்ணெய் கத்திரிக்காய் கறி ரெசிபி

Then remove the pan from heat and serve with rice as side dish.
If you want you can little more oil and  let it fry for some minutes tomake it more tastier.
KATHIRIKKAI KARI(Brinjal Fry)- எண்ணெய் கத்திரிக்காய் கறி ரெசிபி


Do try this recipe and please don’t forget to give your feedback in comments.
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