Aubergine Fry / Kattrika Poriyal

Now coming to my favourite cuisine - The south Indian (Tamil Nadu) food is typically flavoured with curry leaves which I love. Please see here my aubergine/brinjal fry, it is very easy to prepare! As usual, I am giving a low carbohydrates option.

Ingredients:

400g Small Aubergines/eggplants (can be bought at Asian shop)

1 string fresh Curry leaves

1/2 Teaspoon Mustard Seeds

1/4 Teaspoon Asafoetida

1 Tablespoon Black Gram Dal / Urad Dal (can be bought at Asian shop)
1/4 Teaspoon Turmeric / Kurkuma
1 Teaspoon Dried Red Chili 

2 Tablespoons Oil (use Olive Oil for healthier option)

Urad Dal

Crushed Red Chili

Asefoiteda

 

Preparation:

Wash the Aubergines/Brinjals and cut each into 4 pieces.

 

Take a bowl fill with salt water. Put all the Aubergines/Brinjals inside (color and freshness remains)

Heat a non-stick pan and put oil. 

Put the mustard seeds, once they start spluttering, put the Curry Leaves, Asafoetida, Black Garam Dal, Kurkuma and Red Chili.

Once the Dal becomes golden, put in the Aubergines/Brinjals. 

 

Fry and stir for approximately 8-10 minutes until light brown and done (make sure it is not too soft)

Put Salt accordingly

Serving Suggestions

A typical indian meal: Rotis, Aubergine Fry and Mutton Curry



Low carb version: low fat cottage cheese, green lettuce salad and the Aubergine Fry



Typical for my husband and me.  He would love a typical Indian meal with Rotis, Curry and Veg. I would take salad and supplement instead of bread or rice.

I will work on the quality of the photographs ;-)

ENJOY!