Name: Katharikkai Paruvam
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 Tea Spoon of Black gram dal; 150 Grams of Short purple brinjal; 50 Grams of Onion small; 0.5 Tea Spoon of Asafoetida; 1 Tea Spoon of Mustard seeds; 2 Table Spoon of Rice bran oil; 0.5 Tea Spoon of Salt; 1 Tea Spoon of Red chilli powder

Instructions

Washing

Wash the brinjal. Cut off the stems. Fill a vessel with tap water. Slice the eggplant length-wise; Cut each half into 4-6 cubes of 1-2 inches each If the pieces are too large, they will take a long time to cook. If too tiny, they will turn into mush. Add the chopped pieces to the bowl with water.

Add seasoning

Heat oil in a nonstick pan or wok. Add mustard seeds. When the seeds start to splutter, add urad dal and asafetida and fry for 20 seconds. Drain out the water completely and add the brinjal cubes into the pan. Mix everything so that the oil is coating every cube. Place the stove on medium-low flame and close the pan with a lid.

Cook the brinjal

When the brinjal is half-cooked, add the salt and onion and mix well. Continue to cook with the lid closed. Stir every 2-3 minutes. When the brinjal/eggplant is almost cooked (around 10 minutes), add the red chili powder and mix well. Stir fry for another 3-4 minutes. Switch off the flame.

Serve it

Serve with roti or rice.

Compare & Substitute

Nutrient	Katharikkai Paruvam	Dal usili	Thal Usili	Jawariche peeth murruku
Calories	156.7 kcal	135.4 kcal	135.4 kcal	90.6 kcal
Carbs	7.1 g	9.4 g	9.4 g	10.3 g
Protein	2.4 g	3.7 g	3.7 g	1.8 g
Fat	13.2 g	9.2 g	9.2 g	4.7 g
Fiber	3.9 g	3.8 g	3.8 g	1.2 g
Sugar	1.9 g	1 g	1 g	0.2 g
Sodium	396.8 mg	272.2 mg	272.2 mg	54.5 mg
Cholesterol	0 mg	0 mg	0 mg	0 mg

Clearcals

Clearcals

Katharikkai Paruvam recipe

Katharikkai Paruvam

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