Brinjal Potato Poriyal | Brinjal Potato using Coconut (VIDEO)
Mutton Bone Soup | Mutton Soup for Cold and Cough (VIDEO)
July 13, 2021
Brinjal Potato Fry is a very simple recipe. This is very famous in Coimbatore. We prepare this along with Arisim Parupu (Dal Rice). The important ingredient is grated coconut which adds a unique and crunchy taste to the dish. I prefer to cut them lengthwise but you can even chop them in any shape or size. It’s very hard to find brinjal in the place where I live so whenever I find them I make sure to prepare this. Brinjal Potato goes well with sambar rice, curd rice, roti, etc but my preference is arisim parupu which is similar to sambar rice.
Adding grated coconut at the end gives a different taste to the dish so please don’t skip that part. You can make the same recipe by just using brinjal or potato but they both together give a unique taste.
Try this recipe and let me know your feedback 🙂 🙂
Important tips to remember:
1. Cut potato and brinjal lengthwise.
2. Do not add any other spice powder otherwise it will change the taste completely.
3. Add grated coconut at the end to have crunchiness while eating.
4. Adding grated coconut is very important.
Step by step instructions for Brinjal Potato Fry:
Cut brinjal and potato lengthwise.
Take a pan, add 5 to 6 tbsp oil and allow the oil to heat.
Now add cut brinjal and potato.
Then add 1 tsp turmeric, 1 tbsp chilli powder, and salt to taste.
Mix everything well, add little water and cover the pan.
Cook on medium heat till the vegetables are soft. Stir in between to avoid burning.
Once vegetables are cooked well, add salt to taste,
2 tbsp grated coconut and give it a mix.
Serve with sambar rice, curd rice, or roti.
You may also like:
Muslim Style Brinjal Curry
Ennai Kathirikai Kulambu
Brinjal Ridge Gourd Masiyal
Brinjal and Potato cooked with turmeric, chilli powder and salt till they are soft. Then finally add grated coconut and give it a mix. This goes well with sambar rice, curd rice and roti.
Ingredients
- Potato - 3 numbers
- Brinjal - 3 numbers
- Cumin Seeds - 1 tsp
- Turmeric - 1 tsp
- Chilli Powder - 1 tbsp
- Grated Coconut - 2 tbsp
- Oil - 5 to 6 tbsp
- Salt to taste
Method
- Cut brinjal and potato lengthwise.
- Take a pan, add 5 to 6 tbsp oil and allow the oil to heat.
- Now add cut brinjal and potato.
- Then add 1 tsp turmeric, 1 tbsp chilli powder, and salt to taste.
- Mix everything well, add little water and cover the pan.
- Cook on medium heat till the vegetables are soft.
- Stir in between to avoid burning.
- Once vegetables are cooked well, add salt to taste, 2 tbsp grated coconut and give it a mix.
- Serve with sambar rice, curd rice, or roti.
Notes
1. Cut potato and brinjal lengthwise.
2. Do not add any other spice powder otherwise it will change the taste completely.
3. Add grated coconut at the end to have crunchiness while eating.
4. Adding grated coconut is very important.
