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
You’ll need:
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
Method:
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.
Notes:
-
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”
DID YOU TRY THIS RECIPE?
Share it on Instagram, tag @ticklingpalates and hashtag it #ticklingpalates or you can also share it on ticklingpalates FB Page.
Looks very very yum! Would love to try it.
Lovely colour of the brinjal pepper fry..spicy and yummy.
I tried …nice
ALL TIME FAVY DISH…..
Delicious and simple curry.clicks are so inviting ..I will try with sambhar powder..
Anjana
yummy yumm kathrikai radhi!! a keeper recipe for sure
oooh!! love the masala !…..looks delicious!
That’s a nice recipe to try..Super tempting and flavorful.
Garlic and milagu add a nice taste to this dish, yummy preparation..
Finger licking veggie to go along with ROti. I bet this would taste good with sambar powder also
Deepa
Hamaree Rasoi
wow yummy recipe radhika,luks so tempting…
wonderful recipe dear…
looks delicious 🙂
this is so delicious. By looking at the pic, it makes me hugry.
yummy recipe with brinjal…
Love pepper flavor and I bet this must have tasted wonderful..thanks for sharing.
looks very tempting..awesome recipe!!
Spicy-Aroma
Wow!!! Mouth watering.
wow Yumm.. FEels like grabbing that bowl and eat with hot rice
Never had brinjal this way – interesting receip
Looks good
http://followfoodie.blogspot.com/
Quite new version of brinjal to me, will give it a try. Loved the snaps 🙂
This sounds incredible. I love curry and this is a unique dish for me. Thanks for sharing!
Was unable to comment and accept the entry because of the blogger issue. Lovely pepper curry, I’ll try this and let u know. Pls update the post with the logo and let me know.
Join me this month for..
FOODELICIOUS
APRIL EVENT, ‘ONLY’- SNACKS & STARTERS + COOKBOOK GIVEAWAY
Wow radhika, mouth-watering curry there!!i just love brinjals, never tried them with pepper though, bookmarking them!!!!
Hi Radhika, I made this curry today and loved it.
Thanks for the feedback Pari. Glad you liked it.