Eggplant Tangy Pickle (Kathirikkai/Brinjal Puli Thokku)

Eggplant Tangy Pickle (Kathirikkai/Brinjal Puli Thokku) - Plattershare - Recipes, food stories and food lovers
Recently in a marriage this tangy pickle was served and I was totally carried away by its taste. To my surprise I couldn't found , out of which vegetable this was made. I asked the server and he told it was made out of eggplant. Amazing side dish for curd rice, idli, Dosa and Roti. I got the recipe from the chef and made it very next day itself...
3 from 1 vote
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Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Recipe Cuisine Type: South Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 6 Brinjals/Eggplants/Auberigines 6 brinjals eggplants auberigines
  • 3 Green Chillies finely chopped
  • a ml Tamarind Juice or lemon, or tamarind thick extracted from lemon size tamarind
  • 2 spoon red chili powder tea
  • 1 spoon Jagerry powder tb
  • 3 spoons Oil tb
  • 1 spoon Mustard Seeds or hing tea hing powder tea
  • 1/2 spoon Fenugreek Powder roasted tea
  • leaves Curry


  • In a kadai dry roast 2 tea spoons of fenugreek to golden brown and after it gets cooled down, powder it and keep aside. Finely chop the Brinjals of 1cm cubes
  • Heat a pan with oil. Add the mustard seeds. Once they splutter, add redchillies, green chillies and chopped brinjals and keep frying till the brinjals change the colour in medium flame. Now add the turmeric powder and hing powder and curry leaves.
  • Stir well. Then Pour the tamarind juice to it and add required salt. Allow it to boil in medium flame. When the gravy thickens add the jagerry powder.
  • Let it boil till becomes thick and oil separates. Sprinkle the roasted fenugreek powder and switch off the stove.
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3 from 1 vote

subhashni venkatesh
subhashni venkatesh
3 from 1 vote (1 rating without comment)

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