KATHRIKAI MURUNGAKAI PORIYAL (EGGPLANT AND DRUMSTICK CURRY)
This is my mom’s favorite poriyal. She makes this often. I never liked this poriyal that much before I got marriage. These days, I am crazy about eggplants and it has been one of my favorite veggies ever since. There are different variations to this poriyal. My mil adds tomato to this poriyal and sometimes my mom adds a potato cut into small cubes and then tops it off with grated coconut. It tastes great both ways. I make it with a slight twist by adding a teaspoon of sambar powder.
This is my entry for Fall in love with Brinjal event hosted by Sanghi from http://www.sanghi-tastybites.blogspot.com/
INGREDIENTS:
Eggplants, medium-sized, 3. If Japanese eggplants are used, only one is required.
Drumsticks, 2. (choose drumsticks with medium to thin stalks). Precut frozen drumsticks are available in regular Indian stores.
Small onions, 2.
Mustard seeds, ¼ teaspoon.
Ginger-garlic paste, 1 teaspoon.
Chili powder, 1 teaspoon.
Coriander powder, 2 teaspoons.
Sambar powder, 1 teaspoon (optional).
Salt as per taste.
Curry leaves and cilantro for garnishing.
PREPARATION:
Dice the onion finely. Cut the drumsticks into long thin pieces. If a thick drumsticks are used, peel the other skin. Cut the eggplant into small pieces and put them in cold water to prevent them from blackening. Heat a pan with some oil. When the oil turns hot enough, add the mustard seeds and let it splutter. Then add the diced onions and sauté for a few minutes until the onions turn brown. Then add the drumsticks, along with the powders, ginger-garlic paste, and salt as per taste. Add enough water just to cover the drumstick and cook closed under medium flame for 10 minutes until the drumsticks are well cooked. Then add the chopped eggplant pieces and mix well. Cook closed under low-to-medium flame until the eggplants are tender and the curry is dry. Switch off the stove, garnish the dish with curry leaves and cilantro and serve hot with rice or chapathis.
Variation: The drumsticks can be cooked in microwave and then added along with eggplants to reduce cooking time.
This is my mom’s favorite poriyal. She makes this often. I never liked this poriyal that much before I got marriage. These days, I am crazy about eggplants and it has been one of my favorite veggies ever since. There are different variations to this poriyal. My mil adds tomato to this poriyal and sometimes my mom adds a potato cut into small cubes and then tops it off with grated coconut. It tastes great both ways. I make it with a slight twist by adding a teaspoon of sambar powder.
This is my entry for Fall in love with Brinjal event hosted by Sanghi from http://www.sanghi-tastybites.blogspot.com/
INGREDIENTS:
Eggplants, medium-sized, 3. If Japanese eggplants are used, only one is required.
Drumsticks, 2. (choose drumsticks with medium to thin stalks). Precut frozen drumsticks are available in regular Indian stores.
Small onions, 2.
Mustard seeds, ¼ teaspoon.
Ginger-garlic paste, 1 teaspoon.
Chili powder, 1 teaspoon.
Coriander powder, 2 teaspoons.
Sambar powder, 1 teaspoon (optional).
Salt as per taste.
Curry leaves and cilantro for garnishing.
PREPARATION:
Dice the onion finely. Cut the drumsticks into long thin pieces. If a thick drumsticks are used, peel the other skin. Cut the eggplant into small pieces and put them in cold water to prevent them from blackening. Heat a pan with some oil. When the oil turns hot enough, add the mustard seeds and let it splutter. Then add the diced onions and sauté for a few minutes until the onions turn brown. Then add the drumsticks, along with the powders, ginger-garlic paste, and salt as per taste. Add enough water just to cover the drumstick and cook closed under medium flame for 10 minutes until the drumsticks are well cooked. Then add the chopped eggplant pieces and mix well. Cook closed under low-to-medium flame until the eggplants are tender and the curry is dry. Switch off the stove, garnish the dish with curry leaves and cilantro and serve hot with rice or chapathis.
Variation: The drumsticks can be cooked in microwave and then added along with eggplants to reduce cooking time.
My mom makes this too and like you, i was never crazy for it - maybe I should give it another chance now :)
ReplyDeletenice yummy poriyal dear...
ReplyDeleteYummy combo. Looks delicious.
ReplyDeletevery new combo and looks too good. will try it out soon. :)
ReplyDeletevery nice... I love both the vegetables...
ReplyDeleteeasy and yummy poriyal...so creative of you!
ReplyDeleteLissie
http://saltandspice.org/
mmmmmm..I am missing muringakai here dear..dont get good ones..amazing poriyal..:)
ReplyDeleteYummmm my fav veggie too:).Never mixed these two veggies...looks wonderful.Bookmarked!
ReplyDeleteOh! my favorite dish too da. Thanks for reminding. Now I wish to shop for drumstick. Ur poriyal looks awesome.
ReplyDeleteEggplant and drumstick - nice combi!
ReplyDeletethis is great combo..goes well with rasam rice. my mom used to make it..
ReplyDeleteNever tried this combo ,sounds tasty..
ReplyDeleteSounds like a yum combo,haven't tried it before.Must be delicious with rice and sambhar.
ReplyDeleteDelicious one, thanks for the entry!
ReplyDeleteWow looks so yummy! This is a combo that I have never tried before!
ReplyDeleteVery delightful poriyal. Nice entry for the event.
ReplyDeleteLovley combibation. Picture is so tempting.
ReplyDeleteThat sounds like a yummy combo....never tried it..looks yummy
ReplyDeleteHealthy combination...perfecr entry for the event!
ReplyDeleteThis combination is new to me, dont get drumsticks here that often, but will make next time when ihave them :)
ReplyDeleteThats true Gita,at a time we hate some veggies and later we are into them..and when we go away from home,the real liking begins..lovely
ReplyDeleteThis flavour will be fine I think.havent tried though.
Awesome poriyal,both are my fav.
ReplyDeleteya,me too hated many dishes/veggies before marriage,but now a days my taste too changed:)
ReplyDeleteThis is an awesome combo and adding sambhar powder sure enhances the taste and flaovr!
that's a really nice combination Gita.....i love it! Curry looks great.
ReplyDeleteI'm smacking my lips at the thought of eating this :)
ReplyDeleteHey Gita ..soo sorry i missed ..soo many recipes there .will surely check back .
ReplyDeleteHey Yummy combo ...Looks soo good .
Thanks for ur comments@ my blog keep visitng
What an interesting combination, I have never tried murungakai and kathrikai together, looks inviting !
ReplyDeleteNever had this combo....looks yum....
ReplyDeletelove the vegetables .... delicious too ..........
ReplyDeleteMmmm, I adore eggplant - it's one of my favorite veggies too! :-) Your dish sounds amazing!
ReplyDeleteNice blog Gita i loved it ...
ReplyDeleteThis looks really tasty Gita no wonder is is now one of your favourites. :-)
ReplyDeleteDrumsticks are one of Desi's favorite foods, and we both love eggplant, so I was delighted to see your recipe that combines both. This looks super delicious, Gita.
ReplyDeletelooks delicious! you have wonderful space here.
ReplyDeletenice dish .. new combo for me
ReplyDeletehummm gita I to make this almost like you but your mother and MIL version is little interesting naa great side dish mmmm mouthwatering yum.
ReplyDeleteNice and delicious looking poriyal :).
ReplyDeleteEggplant and drumstick make a great combo!
ReplyDeleteNice combination and looks yummy :)
ReplyDeleteawesome combo!!
ReplyDeleteRecently I visited a south indian family and they served us dinner with Kathirikai Poriyal.I loved it,and when asked the ingredients,she told me that it was made from potato,eggplant and capsicum.
ReplyDeleteBut I dont know the complete receipe.
Could you tell me the complete recipe of Kathirikai Poriyal?
Recently I visited a south indian family and they served us dinner with Kathirikai Poriyal.I loved it,and when asked the ingredients,she told me that it was made from potato,eggplant and capsicum.
ReplyDeleteBut I dont know the complete receipe.
Could you tell me the complete recipe of Kathirikai Poriyal?