Brinjal and Potato Poriyal / Brinjal Potato Curry / Brinjal potato fry

This poriyal is common in kongunadu houses. Fresh and small brinjals give a nice taste and aroma.

Ingredients:

Brinjal - 1/4 kg

Potato - 1/4 kg

Grated Coconut - 1/3 cup

Sambhar powder - 1 tsp

Turmeric powder -  1/4 tsp

Salt

To temper:

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Urad dhal - 1/2 tsp

Gram dhal - 1/4 tsp

Small Onion - 10 no. - cut into small pieces lengthwise

Red chillies - 3 - split into 2

Curry leaves - few

Method:

1. Cut brinjals lengthwise and put them in water so that the color of the brinjals doesn't change.

2. Cut the potatoes into cubes and add them also in water.

3. Heat oil and temper the given ingredients.

4. Add the cut veggies.

5. Add sambhar powder, turmeric powder and salt and mi well.

6. Add some water, simmer to medium flame and close the pan till they cook stirring in between once.

7. Once cooked, add grated coconut and mi well.

8. Serve with any Arisimparuppu sadam ( a famous kongunadu rice item), plain rice, curd rice.





Baked or MW Cauliflower fry

Ingredients:

Cauliflower florets - 1 cup

Sambhar powder - 1/2 tsp

Red chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Corn flour - 1 tbsp

Salt

Oil - 2 tbsp or more

Method:

1. Wash the florets in hot water and drain.

2. Half boil florets in water adding salt and turmeric powder.

3. In a glass bowl, add florets, sambhar powder, oil, chilli powder and cornflour and mi well.

4. Bake at 180 deg C for 20 to 25 min stirring in between once.
  
                     (OR)

5. MW HI for 9 - 10 min stirring in between once.

6. Serve with tomato sauce or with chapathis.