Warm, richly spiced, and built for a satisfying meal, ennai kathirikai recipe | kathirikai puli kulambu | brinjal curry south indian is a vegetarian tamil nadu curry made with oil, chana dal, and urad dal in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
- Yield: 4 Servings
- Category: curry
- Cuisine: tamil nadu
Ingredients
for masala paste:
- 4 tsp oil
- ¾ tbsp chana dal
- ½ tbsp urad dal
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp fennel / saunf
- ½ tsp pepper
- 1 tsp sesame seeds
- 4 dried red chilli
- 3 tbsp coconut
- ½ onion (sliced)
- 3 clove garlic (crushed)
- ½ inch ginger
- ½ tomato (chopped)
- ½ cup water (to blend)
for curry:
- 3 tbsp oil
- 9 small brinjal / eggplant / baingain / kathirikai
- 1 tsp mustard
- ¼ tsp methi / fenugreek
- pinch hing / asafoetida
- few curry leaves
- ½ onion (finely chopped)
- ½ cup tamarind extract
- ½ tsp jaggery
- ¼ tsp turmeric
- 1 tsp salt
- ½ cup water
- 2 tbsp coriander (finely chopped)
Method
- firstly, heat 3 tbsp oil and splutter 1 tsp mustard, ¼ tsp methi, pinch hing and few curry leaves.
- also add ½ onion and saute until it turns golden brown.
- further add prepared masala paste and suate for 5 minutes.
- now add ½ cup tamarind extract, ½ tsp jaggery, ¼ tsp turmeric and 1 tsp salt.
- mix well adjusting consistency as required.
- further add fried brinjal and ½ cup water.
- give a good mix.
- cover and cook for 10-15 minutes on low to medium flame or til brinjal cooks completely and oil floats on top.
- finally, add coriander leaves and serve ennai kathirikai recipe with hot steamed rice or chapati.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
