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Apr 18, 2016

466: Ennai Kathirikkai Kuzhambhu/Spicy Brinjal Curry

Ennai Kathirikkai Kuzhambhu/ Brinjal Curry

 In my house , Brinjal is our all-time favorite vegetable.  Whenever I get small Brinjals from the Indian Grocery store, I used to prepare this kuzhambhu. Baby Brinjals are fried and cooked in Tomato gravy. This is an easiest method of making Ennai Kathirikkai.  If you love Brinjal, i would say u must try this Kuzhambhu, so Please give it a try and let me know how it turned out to you.


Indian Baby Brinjals
Kutti Kathirikkai/ Baby Brinjals            10 nos.
Tomatoes                                            4 nos.
Tamarind Extract                                  2 Tbsp.                                        
Grated Coconut                                     5 Tbsp.
Red chili Powder                                    3 Tbsp.
Coriander Powder                                  3 Tbsp.
Turmeric Powder                                    ½ Tsp.
Fennel powder                                        ½ Tsp.
Salt                                                       To Taste.
Gingely Oil                                             For frying the Brinjals

For Seasoning:

Gingelly oil                                            1 Tbsp.
Mustard seeds                                       1 Tsp.
Curry leaves                                          few
Fenugreek seeds                                   ¼ Tsp.
Asafetida powder                                   ½ Tsp.


  • Wash and chop the tomatoes. 
  • Heat a teaspoon of oil in a pan, add the chopped tomatoes and grated coconut and sauté for 5 minutes in a medium flame. 
  • Add the chili powder, coriander powder, fennel powder and turmeric powder and mix it well and sauté for 2 minutes in low flame. When it cooled down, grind it a mixer and keep aside.
  • Wash Brinjals put an X mark on back side of each Brinjal and check for any worms. Also do not remove the whole stem on the top of Brinjal, just cut little bit.
  • Heat the oil in a deep  pan, fry the Brinjals till crispy. Keep aside.
  • In a deep pan heat Gingely oil, when hot add all season with items given in the list for seasonings and fry for a minute.
  • Now add the grinded masalas, Tamarind extract and salt. Bring to boil till the raw smell goes well.
  • Now add the fried Brinjal and add little Gingely oil and cook for 5 minutes.
  • Turn off the heat when gravy thickens and oil oozes on the sides of pan.
  • Finally garnish with fresh coriander leaves, and serve with hot rice. 
  • It will stay 2 weeks in the refrigerator.


  • Use only  baby Brinjals. Here I used Indian  baby brinjals
  • Sesame oil/Gingely Oil  is must for this recipe, because it gives nice flavor and aroma.

My other Version of Ennai Kathrikkai kuzhambhu is here:

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