To begin making the Urulai Kizhangu Kathirikai Poriyal Recipe, cut the eggplants and keep it aisde.

Heat a pressure cooker with Potatoes and required water. Close the lid and cook till the cooker releases 4 to 5 whistles. Let the pressure release. When its done, let it cool, peel them and cut into pieces.

Heat oil in a pan on medium heat; add in the mustard seeds and allow it to crackle. Add in the cubed potatoes, salt, asafoetida powder, red chilli powder and turmeric powder. Stir fry on medium heat until the potatoes have been lightly roasted and have acquired the taste from the condiments we used.

Transfer the potatoes to a bowl and keep aside.

In the same pan; heat oil and add in the curry leaves and baingan. Sprinkle some salt, red chili powder, asafoetida and turmeric powder. Cover the pan and allow the baingan/ eggplant to cook until it becomes soft. Keep stirring it occationally while it is cooking in the pan.

Once the eggplant/ baingan as turned lightly soft, uncover the pan and roast the eggplant until the excess moisture evaporates and it gets cooked well as well.

Stir in the roasted potatoes into the roasted eggplant and simmer for another couple of minutes.

Once done, check for the salt and spice levels and adjust to suit your taste.

Serve Urulai Kizhangu Kathirikai Poriyal along with Palak Pappu, Steamed Rice and Elai Vadam for a delicious everyday meal.