Soak tamarind in 1/4 cup water and take out thick juice. One or two tablespoons of thick juice will do.
Wash potatos and peel the skin. Cut it into bite size pieces. Cut brinjal also to the same size. Put both the potato and brinjal pieces in a broad vessel. Add red chilli powder, coriander powder, turmeric powder, salt and tamarind juice. Mix well and marinate for ten to fifteen minutes.
In a kadai put the oil and when it is hot add mustard. When it pops up add urad dhal, asafoetida powder and fry till urad dhal turn light brown. Add chopped onion and curry leaves and fry for few seconds. Then add the marinated potato and brinjal pieces. Stir well. Sprinkle half cup water and once again mix it well. Cover with a lid and cook on low flame stiring now and then till the potato is soft.
This looks delicious. I will make it. Did you use the small dark purple eggplants or the long thin light purple ones?
I used small purple eggplant. But for this curry, you can use any type of brinjal.
thanks for the info…. i just wanted to get the proportions the same as you have them.
I made your recipe this evening. It was very good and I thank you for sharing it!
Thank you for your feed back.
I tried this recipe as soon as I saw it
It was very tasty. Your website is really great
Thank you for your kind feed back Kavitha.
Vanakkam! I made this poriyal last night and it turned out great. This is the the third dish from your website that I prepared. I want to try many more. மிகவும் நன்றி
Thank you for trying this curry and your feed back.
I tried exactly according to the recipe. It came out super nice. We had it with hot chapati s