01 August, 2013

Brinjal Curry/Kathirikai Curry

South indian style Brinjal curry, which will go well with  all types of rice and Tiffins like chapthi/Idli/Dosa. Use small brinjal for this type of Gravies.Recipe from Vahchef, i  changed  some to my taste.


  1. Brinjal/Kathirikai- 8 to 10 small sized
  2. Onion-1/2 medium sized chopped
  3. Tomato-2 nos chopped
  4. Garlic- 2nos
  5. Red Chilly - 4 nos
  6. Coriander seeds - 3 teaspoon 
  7. Kas kas- 1teaspoon
  8. Dry Coconut- 1/4 th cup
  9. Tamarind juice-1/4 cup
  10.  Salt- To taste
  11. Hing
  12. Turmeric powder
  13. Curry leaves-few
  14. Mustard seeds - 1 teaspoon
  15. Oil

  1. Wash and wipe the brinjal. Then make a slits in bottom and pan fry it for 2 mins and keep aside.
  2. Add some oil in same pan,put red chilly ,peppercorns, coriander seeds,kas kas and garlic ,fry in medium flame till nice aroma.
  3. Now add Onion saute it for 2 to 3 mins.
  4. Then goes tomato ,saute it for 2 mins in low flame.Take out the mixture in a bowl , allow to cool down completely.
  5. Roast the coconut for few mins or till it gets nice golden brown color.Grind the coconut with onion tomato mixture.Add some water while grinding.
  6. Now heat a kadai with oil, add mustard and curry leaves.Splutter it.
  7. Pinch some hing.Add the ground paste,mix well.
  8. Pour tamarind juice , add salt and turmeric powder.Add some water at this stage, cover with lid and cook for 5 mins in low flame.Check periodically it may stick at the bottom.
  9. After 5 to 10 mins of low flame cooking you can find some oil's losing out from the curry.That means the curry's ready.Serve hot with white rice/Roti/Dosai etc., 
  • If you use little more oil to the curry it'll taste delicious.
  • You can skip adding tomato's, add some more tamarind juice to the curry.
Recipe's off the Vegan Thursday started by Priya.