This ennai kathirikkai kulambu is one of the typical south Indian gravies which will be definitely liked by all. There are several methods for making a brinjal curry. Baby brinjal is cooked with lots of oil, then cooked with freshly grounded paste and tamarind juice. Which provides a yummiest thick gravy and can be paired up with Steam Rice. Eggplant or Brinjal is quite low in fats and calories, but full of soluble fiber material. It includes good quantities of several necessary B-complex categories of vitamins like vitamin B5, B6, B1, B3.

serves : 3-4

Prep Time: 10 mins       Cooking Time : 25 min


Onion : 1

Tomato : 2 large

Ginger : 1/2 inch

Garlic : 3 nos

Red chilly powder : 1 tsp

Coriander powder : 2 tsp

Turmeric powder : 1/2 tsp

Shallots/pearl onions : 3-4 chopped

Brinjal/Eggplant : 5

Tamarind Juice: 1/4 cup

Grated coconut : 2 tbsp

Curry leaves : few

Salt to taste

To Temper:

Sesame Oil : 4 tbsp

Mustard Seeds : 1 tsp

Cumin Seeds : 1/2 tsp

Methi seeds : 1/4 tsp

Method :

  1. Heat 1 tbsp of oil in a pan. Add onion, ginger and garlic, saute it for 3 mins. Then add in tomatoes, cook till mushy. Add in spice powder, cook for 2 mins.

2. Turn off the heat, allow it to cool down. Then add in grated coconut. Later transfer it into the blender and make a fine paste.

3. Heat 3 tbsp of sesame oil. Crack mustard, methi and cumin seeds. Then add chopped shallots with curry leaves. Saute it for 2 mins. Then add brinjals, cover and cook till it color changes on medium low heat.

4. Now add in ground paste, cover and cook for 5 mins. Oil will float on top, in this stage add in tamarind juice and salt. Allow it to boil, till raw smell leaves. Check consistency of gravy.

Done. Serve this mouthwatering gravy with steamed rice. 20170629_083540