Monday, September 9, 2013

Brinjal & Capsicum poriyal (dry curry)

Brinjal Capsicum dry curry

Ingredients (serves for 2)

Brinjal - 3
Capsicum - 1/2
grated coconut - 4 tsp  or chopped coconut pieces - 3 tsp
cumin seeds - 1 tsp
mustard seeds - 1/2 tsp
urad dal  - 1/2 tsp
red chili - 1
salt - as needed
curry leaves - few
oil - 2 tsp
chopped onion - 1 fist full


  • Cut brinjal and capsicum to big chunks
  • grind coconut, 1/2 tsp of cumin seeds, curry leaves and red chili coarsely

  • heat a vessel with oil and add mustard seeds, urad dal and 1/2 tsp of cumin seeds
  • saute it for a minute and add onion. 
  • Fry till the onions become transparent and add chopped brinjal ,capsicum
  • add salt and cook covered 
  • once the brinjal and capsicum are cooked, add the grounded coconut mixture
  • cook till the raw smell goes off and then switch off the flame
  • Serve this as a side dish for any type of sambhar, puli kuzhambu, thatta payiru kuzhambu, peerkangai kuzhambu, kariveppilai kuzhambu etc.,

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