Ingredients
- 4 big eggplants, cut into equal sized chunks (when prepared in advance soak chunks in water to avoid discolouration)
- 1/2 tsp black mustard seeds
- 2 tsp split red lentils
- 2 tbsp oil (vegetable or coconut, not olive oil)
- 1/2 tsp Turmeric powder
- 2 tsp coriander powder
- 6-8 curry leaves (fresh or dried)
- 2-4 tsp chilli powder (amount depends on the heat of the powder and your preference)
- 1 medium-sized onion, finely diced
- salt to taste
We all love dishes that are easy to make, using only a small list of ingredients and, above all, just one pot or frying pan. Poriyal is one of those ‘one-pot wonders’. It is a highly versatile vegetable-lentil stir fry/stew. The Tamil word poriyal means ‘fried’ and reflects the fundamental and adaptable nature of this recipe.
The dish is quickly prepared, full of flavour and provides a healthy, low calorie serving of vegetables and proteins. You can cook poriyal as your main course, or it can be an attractive side dish for meat or fish recipes.Egg plant Poriyal taste great when they are served hot. Pack them in insulated food containers or steel lunch box so you can eat it warm after a few hour.
How healthy is this dish?
Eggplants are known for their low-calorie count and abundance of fibre, vitamins, iron, copper, potassium and manganese.Together with the anti-inflammatory properties of chilli powder and turmeric, this dish is as nutritious as it is delicious.
|
How to make Egg plant Poriyal
There are many variations of this dish. Everybody seems to have their favourite little twist and 'secret' ingredient. This style of stew is very adaptable to the content of your fridge and your imagination. Eggplant - Aubergine - BrinjalWhat is the difference? There is none. The French word aubergine is mostly used in the UK and Europe while eggplant is the American/Australian version of the same vegetable. On the Indian subcontinent and in South Asia, brinjal is the traditional and most common name.
|
