Katrika Poriyal South Indian brinjal dry curry This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Feb 2016 in Recipes Course New Update Main Ingredients Brinjals, Onion Cuisine TamilNadu Course Main Course Vegetarian Prep Time 26-30 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Katrika Poriyal 225 grams Brinjals 1 medium Onion 1 Green chilli a few sprigs Fresh coriander leaves 1 tablespoon Ghee 1 teaspoon Red chilli powder 1/2 teaspoon Turmeric powder to taste Salt Method Wash and cut brinjals into one inch sized cubes. Peel, wash and chop onion. Remove stems, wash, slit, de-seed and chop green chilli. Clean, wash and coarsely chop coriander leaves. Heat ghee in a pan, add the chopped onion and sauté till soft. Continue frying and add red chilli powder and turmeric powder. Sauté for a minute. Then add the cubed brinjals, salt, half the coriander leaves and green chilli. Stir for about five minutes. Add four tablespoons of water, cover the pan and cook until the brinjals are soft and cooked. Serve garnished with the remaining coriander leaves. Nutrition Info Calories 249 Carbohydrates 22.3 Protein 4.6 Fat 15.8 Other Fiber 17.2 gm #Brinjals #Fresh coriander leaves #Ghee #Green chilli #Onion #Red chilli powder #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article