Kathirikkai Milagu Curry / Brinjal Pepper Fry
A medley of two of my favorite ingredients. This simple and delicious curry is also known by the name of “Milagootiya Kathirri Poriyal” in my native place. When literally translated it means pepper seasoned brinjal fry. During the brinjal season this delicious side dish is made often as it goes very well with rice. The liberal addition of pepper makes it more flavorful and a true delight for brinjal lovers which gets done within 15 mins.
Kathirikkai Milagu Curry / Aubergine Pepper Fry
Brinjal / Egg plant / Aubergine – 1/4 kgs
Onions, medium – 2
Tomato, small – 3
Green chili – 2
Garlic pods – 8 to 10
Mustard seeds – 1/4 tsp
Urad Dal – 1/2 tsp
Curry leaves – 1 sprig
Black pepper powder – 2 tsp
Coriander leaves – for garnish
Salt – to taste
Oil – 3 tbsp
Slit the brinjals length wise and keep them immersed in water to prevent discoloring. Slice onions and green chilies thinly. Finely chop the tomatoes. Pound the garlic pods and keep it as side.
Heat a pan with oil. Add mustard seeds and when they splutter add urad dal. Roast for a few seconds till it becomes golden in color.
Now add the thinly sliced onions, garlic pods, green chilies and curry leaves and sauté till the onion turns translucent. Add the tomatoes and a pinch of salt and cook till the tomatoes become soft and pliant.
Add the slit brinjals and mix well. Close the pan with a lid and leave it for 5 min. The brinjal should get cooked in its own steam. After 5 min you will notice that the color of brinjal skin has turned to a light brown.
Now add black pepper powder, salt and sprinkle just a hand full of water. Mix well and again close with a lid and cook till the brinjals are completely cooked and the curry becomes dry. This should take about 5-7 min.
Garnish with coriander leaves and serve hot as an accompaniment with any rice dish.
- If you do not wish to add black pepper powder then replace it with sambar powder.
- Adjust the pepper according to your spice requirement.
- Replace half the quantity of oil with ghee for an even more finger licking delicious treat.
This is off to “Only South Indian”