Urulai Kizhangu Kathirikai Poriyal Recipe – South Indian Style Potato & Eggplant Curry
This Urulai Kizhangu Kathirikai Poriyal, also known as Sukhi Aloo Baingan Sabzi, is a traditional South Indian dry curry made with the most comforting combination of potatoes (urulai kizhangu) and eggplant (kathirikai or baingan). Unlike its gravy counterpart, this dry version brings out the natural flavors and textures of the vegetables with minimal spices, making it a simple yet hearty dish. It is widely enjoyed across India, with each region adding its own special touch to the recipe. In this version, we focus on using just a handful of spices to allow the vegetables to shine.
A wonderful choice for a weekday lunch, this dish pairs beautifully with steamed rice, dal (like Palak Pappu), and a crispy Elai Vadam for a satisfying meal. The balance of flavors is just perfect β from the slight bitterness of the eggplant to the soft and comforting taste of the potatoes.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), boiled | 4 medium-sized potatoes |
| Brinjal (Baingan / Eggplant) | 1 large brinjal or 10 small brinjals |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Red chilli powder | To taste |
| Curry leaves | 1 sprig |
| Oil | For cooking |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Instructions:
-
Prepare the Vegetables:
- Start by washing and cutting the eggplant (brinjal) into small cubes or slices. If using small brinjals, make shallow cross slits on them.
- In a pressure cooker, add the boiled potatoes and enough water to cover them. Close the lid and cook for 4 to 5 whistles on medium heat. Once the pressure releases, remove the lid and let the potatoes cool.
- Peel the potatoes and chop them into bite-sized cubes.
-
Roast the Potatoes:
- Heat oil in a large pan or wok over medium heat.
- Add mustard seeds and let them crackle. This step infuses the oil with a lovely aroma.
- Add the cubed potatoes to the pan, followed by salt, asafoetida (hing), red chilli powder, and turmeric powder.
- Stir the mixture well, ensuring the spices coat the potatoes evenly. Stir-fry the potatoes on medium heat until they become slightly roasted and crisp around the edges. Once done, transfer the roasted potatoes to a separate bowl and set aside.
-
Cook the Eggplant:
- In the same pan, add a little more oil if needed, and toss in the curry leaves. Let them sizzle for a few seconds.
- Add the chopped eggplant (baingan) to the pan and sprinkle with a pinch of salt, red chilli powder, asafoetida, and turmeric powder.
- Cover the pan and cook on low to medium heat until the eggplant softens. Stir occasionally to prevent burning. The eggplant should release some moisture and cook down until it becomes soft and tender.
-
Combine Potatoes and Eggplant:
- Once the eggplant has softened, uncover the pan and increase the heat slightly to allow any excess moisture to evaporate. This step will help the eggplant roast lightly.
- Stir in the roasted potatoes and mix everything together gently. Let the vegetables simmer together for another 2-3 minutes, allowing them to absorb each otherβs flavors.
-
Final Adjustments:
- Taste the dish and adjust the salt or spice levels to suit your preference. If you like it spicier, feel free to add a bit more red chilli powder or a pinch of chili flakes.
-
Serve:
- Once the Urulai Kizhangu Kathirikai Poriyal is ready, serve it hot with a side of steamed rice, Palak Pappu (Spinach Lentils), and Elai Vadam (crispy fried rice wafers). This combination makes for a delightful and wholesome South Indian meal.
Tips and Variations:
- Eggplant variety: If you have access to different varieties of eggplant, such as the long purple or the round green ones, feel free to use them. The cooking time might slightly vary based on the size and type.
- Spice level: You can increase or decrease the red chili powder depending on how spicy you like your food. For an added twist, try adding garam masala or coriander powder for a more complex flavor profile.
- Oil alternatives: If you prefer a lighter version, you can reduce the amount of oil used, but keep in mind that it might slightly affect the texture and flavor.
Nutritional Information (Approximate):
Per serving (based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 140 kcal |
| Protein | 2 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 5 g |
| Fat | 1.5 g |
| Saturated Fat | 0.2 g |
| Sodium | 300 mg |
Urulai Kizhangu Kathirikai Poriyal is a comforting, flavorful dish that’s simple to prepare and packed with nutrients. It brings together the goodness of potatoes and eggplants, seasoned with minimal spices that highlight the vegetables’ natural textures and flavors. Perfect for those who enjoy light and healthy South Indian meals, this recipe is sure to become a household favorite!
