Eggplant/ Brinjal Curry - Ennai Kathirikai Kulambu Recipe

Name: Eggplant/ Brinjal Curry - Ennai Kathirikai Kulambu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -10 baby eggplants, 8-10; 1 onion, 1; salt; 1 teaspoon ginger-garlic paste, 1 tsp; ¼ teaspoon turmeric, 1/4 tsp; 2 tomatoes, 2; 2 tablespoons coconut, 2 tbsp (grated); 1 tablespoon chili powder, 1 tbsp; 1 tablespoon coriander powder, 1 tbsp; oil, for fry; ¼ teaspoon mustard seeds, 1/4 tsp; ¼ teaspoon fenugreek seeds, 1/4 tsp; 4 teaspoons red chili powder, 4 tsp; curry leaf; ¼ cup tamarind juice, 1/4 cup; jaggery

Servings: persons

8 -10 baby eggplants, 8-10
1 onion, 1
salt
1 teaspoon ginger-garlic paste, 1 tsp
¼ teaspoon turmeric, 1/4 tsp
2 tomatoes, 2
2 tablespoons coconut, 2 tbsp (grated)
1 tablespoon chili powder, 1 tbsp
1 tablespoon coriander powder, 1 tbsp
oil, for fry
¼ teaspoon mustard seeds, 1/4 tsp
¼ teaspoon fenugreek seeds, 1/4 tsp
4 teaspoons red chili powder, 4 tsp
curry leaf
¼ cup tamarind juice, 1/4 cup
jaggery

1
1).Heat oil in a pan add onions, salt, saute it for 2 minutes then add ginger garlic paste, turmeric, add tomatoes, grated coconut, chilly powder, coriander powder, put the lid on and let it cook for 2 minutes then let it cool down, put it into the blender and make a paste.
2
2).Heat oil in a pan add mustard seeds, fenugreek seeds, red chilly, urad daal (optional), curry leaves, add the prepard paste of onion, tomato and coconut, mix this and put the lid on and let it cook for 5 to 6 minutes, add tamarind juice, water, mix it, add jaggery, once it comes to boil add fried baby egg plant, salt, mix it well and cook this for few minutes, then switch off the flame.
3
3).Serve this with rice or roti.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 -10 baby eggplants, 8-10, 1 onion, 1, salt, 1 teaspoon ginger-garlic paste, 1 tsp, and more.

Yes, Eggplant/ Brinjal Curry - Ennai Kathirikai Kulambu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant/ Brinjal Curry - Ennai Kathirikai Kulambu

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