Kathirikai Poondu Pirathal Recipe

Brinjal( kathirikai/ baingan) tossed in garlic and spices. This is absolutely lip smacking Kathirikai Pitlai recipe a try for a weekend lunch along with a carrot poriyal and hot steamed rice. The pitlai curry is made from freshly roasted and ground condiments along with tamarind making its flavours robust and delicious too. Kathirikai Pitlai Recipe is a traditional South Indian made with eggplant/brinjal. The the pitlai curry is made with freshly roasted and ground condiments and made tangy with tamarind. The toor dal adds to the protein, making this dish wholesome and nutritious.

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Ingredients for Kathirikai Poondu Pirathal Recipe

  • 2 teaspoon Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Split urad dal
  • 1/4 teaspoon Asafoetida
  • 12 Nos Garlic
  • 1 Nos Onion
  • 1 Nos Dry red chilli
  • 1 sprig Curry leaves
  • 1 Nos Tomato
  • 1 tablespoon Sambar powder
  • 300 gram Brinjals
  • As required Salt
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Red chilli powder

Directions: Kathirikai Poondu Pirathal Recipe

step 1

  • STEP 1.Cut 300 gms small brinjals into quarters and soak in salt water till ready to add to the pan.

step 2

  • STEP 1.In a preheated pan add 2 tsp oil, 1 tsp mustard seeds , 1 tsp split urad dal and allow to crackle and the urad dal becomes crisp and golden brown. Add ¼ tsp asafoetida, 12 garlics sliced lengthwise, 1 onion finely sliced, 1 dry red chilli broken, 1 sprig of curry leaves torn.

step 3

  • STEP 1.Turn the heat to low and saute for a few minutes till the onions and garlic turn soft and the onions turn light brown.

step 4

  • STEP 1.Next add 1 tomato chopped, 1 tbsp sambar powder and add 300 gms quartered and soaked brinjals and salt to taste, ½ tsp turmeric powder ,½ tsp red chilli powder. Give it a stir to mix all the ingredients in the pan.

step 5

  • STEP 1.Cover and cook on simmer for 5 to 10 minutes till the brinjals soften. Stir intermittently. Drizzle a little water or oil over the brinjals to keep them moist.

step 6

  • STEP 1.When the brinjals are cooked, they will be soft and the masala will be absorbed by them. Check for salt and add if required. Turn off the heat.

step 7

  • STEP 1.Serve with rasam or sambar and hot rice.
Nutrition
value
217
calories per serving
10 g Fat8 g Protein21 g Carbs14 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    8g
  • Carbs
    21g
  • Fiber
    14g

MacroNutrients

  • Carbs
    21g
  • Protein
    8g
  • Fiber
    14g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    86mg
  • Iron
    7mg
  • Vitamin A
    2523mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    153mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    88mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    149mg
  • Manganese
    < 1mg
  • Phosphorus
    144mg
  • Selenium
    10mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp