Hot n Spicy Eggplants. Fried Eggplants. Fried Brinjal. Brinjal Stir-Fry. Kathirikkai Poriyal. Kathirikkai Varuval. Baingan Fry.

Ingredients:

Italian Eggplants – 6 sliced into 2-3″ size
Salt
lemon juice few spoons
Turmeric powder 1/2 spoon
Tamarind paste 1/4 spoon
Sesame oil 1 cup

To Be Toasted and Powdered:

Chana dal – 2 spoons
Urad dal – 2 spoons
Coriander seeds 2 spoons
Grated dessicated coconut 2 spoons
Dry red chilies 6-8
Whole peppercorns 1 spoons
Cumin seeds 2 spoons
Black sesame seeds 2 spoons
Asafoetida 1 spoon
Cloves 3
Cinnamon 3 sticks
Cardamom pods 3
Curry leaves few.

To Garnish:

Crisply fried curry leaves 1 cup.

Method:

Chop eggplants lenth wise into thick sticks. Leave them in water. Add lemon juice + salt to this water.

In a wide iron skillet, heat oil. Fry the vegetables over medium heat. Add salt, turmeic and freshly prepared powders to it. Fry turning to all the sides.

Add tamarind paste too. Do not cover this set-up. Try to cook with constant stir-frying. Care should be taken…in not breaking the vegetable.

When it is done…transfer to display vessel. Garnish with crisply fried curry leaves.

Serve warm as a side dish for curd rice.