• Jyothi Varne

Ennai Kathrikkai Kozhambu (Brinjal Gravy)

Brinjal is one of those veggies which you either like or totally detest. Most people I know dislike it's texture but it's this very characteristic when cooked the right way;leads to n number of possibilities..From Baba ganoush to curries, stuffed eggplants to dips, the list goes on .

Tuesdays and Mondays are veggie meal days at home and we are always trying out various ways to cook farm fresh produce and greens.

I absolutely love this variant though when it comes to using baby Baigan :

Madurai style Ennai Kathrikkai Kozhambu aka fried eggplant cooked in a rich,spicy and deliciously tangy curry😋And oh those whole garlic pods that go in as a part of tempering, lend an amazing flavor to a freshly ground masala blend in this dish 😍

If you love baby brinjals gently cooked in a freshly ground masala base that goes really well with a flaky parathas, piping hot white rice or as a side dish with sambar rice combo . You have to try this recipe out and I'm sure you'll thoroughly enjoy it !!

Here's what you need .


Brinjals 500g

Onion - 1 large , ground

Cumin seeds - 2tsp

Fenugreek seeds - 1/4tsp

Kashmiri Chilli powder - 1tbsp

Coriander powder - 1.5tbsp

Turmeric powder - 1tsp

Fresh coconut - 1/2 cup grated

Poppy seeds - 1tbsp

Sesame seeds - 2tbsp

For tempering:

Oil - 3/4cup

Mustard seeds - 1tsp

Black pepper powder - 1tsp

Curry leaves - 2sprigs

Onion - 1 medium , thinly sliced

Tomato - 2 large,chopped

Ginger garlic paste - 1tsp

Garlic cloves - 6

Tamarind pulp - 1/2tsp

Jaggery - 2tsp

Salt to taste


  1. Slit the brinjals in 4 quadrants at the bottom , leaving the stem intact .

  2. Grind onion , cumin seeds, Fenugreek seeds,chilli powder and coriander powder with a little bit of water to make a fine paste .

  3. Grind fresh coconut,poppy seeds and sesame seeds separately, set aside .

  4. In a deep pan , heat oil. Add mustard seeds, curry leaves and sliced onions . Cook till the onions turn slightly brown.

  1. Add the chilli onion ground masala from Step 2 and cook until the raw smell disappears with oil leaving around the edges .

  2. Pour a cup of water , add the ground masala from Step 3 along with tamarind pulp , jaggery , salt to taste .

  3. Add in whole brinjals and let this simmer with a closed lid on. You may adjust the water quantity as per desired consistency .

  4. Once the brinjal is cooked through , switch off flame and garnish with Coriander leaves .

Serve hot with rotis , parathas or rice .

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