Post a Recipe
Post a Food Story
Contact Us
1 Votes

Tangy Brinjal Curry / Kathirikkai Pulikulambu

Tangy Brinjal Curry / Kathirikkai Pulikulambu
Tangy Brinjal Curry / Kathirikkai Pulikulambu
  • Prep time
  • Cooking time
  • Serves5 Person(s)
  • CategoryVeg
  • Cuisine TypeHomestyle Cooking, Indian, South Indian
  • Good for Lunch
About this Recipe

This brinjal curry is made with Indian baby eggplants and it is one of the authentic and traditional recipes of south Indians. I love this curry to the core, my mom use to prepare this curry atleast once in a week. In this curry the baby eggplants are cooked with few spices and tamarind extract. It is served as lunch with steamed rice. This curry goes out well with fish fry particularly saradine (chala meen), egg omelette and when it comes to vegetarian it goes out well with cabbage Stir-Fry and Appalam/Pappad.

Ingredients & Quantity
  • Baby Eggplant – 6 nos
  • Onions – 1 ½ nos
  • Tomato – 1 nos
  • Turmeric powder – ½ tsp
  • Chili powder – 1 ¼ tsp
  • Coriander powder – 2 tsp
  • Tamarind – a lemon size (big)
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Fenugreek seeds / Vendayam – ¼ tsp
  • Curry leaves – a sprig
  • Oil – 1 tbsp
  • Salt to taste
Diwali Recipe Contest
Post Diwali Recipes from 10th Oct to 31st Oct 2017 and win an Amazon Voucher
How to cook?
  1. Peel and chop the onions to small pieces. Chop the tomatoes into small pieces.
  2. Wash and cut the eggplant into 4 equal halves (lengthwise) and soak them in water, to avoid from decolorizing.
  3. Prepare Tamarind Extract.
  4. Heat oil in a pressure cooker, add in the mustard, cumin, fenugreek seeds and then curry leaves. Wait until they crackle.
  5. Add in the onions and cook until they turn golden brown.
  6. Add in the tomatoes and cook until they turn mushy.
  7. Add the chopped baby eggplants, followed by all spice powders and required amount of salt. Cook for few mins, until the raw smell goes off.
  8. Pour in the tamarind extract and bring it to boil.
  9. Cover with the lid and wait for 2 whistles. Remove the lid, when the pressure subsides.
  10. Keep in medium flame, until the gravy becomes thick and the oil floats on the top of the gravy.
  11. Serve hot with steamed rice. I have accompanied this with fish fry.

Note: This curry stays fresh for 48 days at room temperature.

Explore Recipes
 Click for Contests and Campaigns
Ask a question, give feedback or compliment Madraasi Deepa

Follow us to get tempting updates

Naah! Not that fond of food