Urulai Kizhangu Kathirikai Poriyal Recipe - South Indian Style Potato & Eggplant Curry
Urulai Kizhangu Kathirikai Poriyal, a simple sabzi made with the combination of Aloo and baingan. It is flavoured with coconut and basic spices to make it more delicious.
Urulai Kizhangu Kathirikai Poriyal or Sukhi Aloo Baingan Sabzi Recipe is a dry version of its gravy recipe. The sabzi is made across various parts of India and has the addition of a wide range of spices as well. This recipe uses the minimum amount of spices and condiments and brings out the flavours and textures of the vegetable.
Aloo and Baingan when they roasted along with salt, asafoetida, turmeric, curry leaves and red chillies, brings out delicious tastes, that you can savour along with rice and dals or even along with phulka.
If you like this recipe, you can also try other Vegetable recipes which you can make for your Everyday Meals or Lunch Box:
- 4 Potatoes (Aloo) , boiled
- 1 Brinjal (Baingan / Eggplant) , or 10 small brinjals
- 1 teaspoon Mustard seeds
- 1/4 Asafoetida (hing) , + 1/4 teaspoon
- 1/2 Turmeric powder (Haldi) , + 1/2 teaspoon
- Salt , to taste
- Red chilli powder , to taste
- 1 sprig Curry leaves
- Cooking oil , for cooking
How to make Urulai Kizhangu Kathirikai Poriyal Recipe - South Indian Style Potato & Eggplant Curry
To begin making the Urulai Kizhangu Kathirikai Poriyal Recipe, cut the eggplants and keep it aisde.
Heat a pressure cooker with Potatoes and required water. Close the lid and cook till the cooker releases 4 to 5 whistles. Let the pressure release. When its done, let it cool, peel them and cut into pieces.
Heat oil in a pan on medium heat; add in the mustard seeds and allow it to crackle. Add in the cubed potatoes, salt, asafoetida powder, red chilli powder and turmeric powder. Stir fry on medium heat until the potatoes have been lightly roasted and have acquired the taste from the condiments we used.
Transfer the potatoes to a bowl and keep aside.
In the same pan; heat oil and add in the curry leaves and baingan. Sprinkle some salt, red chili powder, asafoetida and turmeric powder. Cover the pan and allow the baingan/ eggplant to cook until it becomes soft. Keep stirring it occationally while it is cooking in the pan.
Once the eggplant/ baingan as turned lightly soft, uncover the pan and roast the eggplant until the excess moisture evaporates and it gets cooked well as well.
Stir in the roasted potatoes into the roasted eggplant and simmer for another couple of minutes.
Once done, check for the salt and spice levels and adjust to suit your taste.
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