Monday, March 8, 2010

Kathirikkai / Brinjal / Eggplant Curry


Small eggplants / Brinjal - 1 lb
Mustard seeds - 1 tsp
Urad dal - 2 tsp
Turmeric powder - 1 tsp
Asafetida - 1/2 tsp
Salt - to taste
Oil - 3-4 TBSP
Roast the following in 1 tsp of oil and make a coarse powder
Coriander seeds - 1/4 cup
Channa dal / Kadalai paruppu - 2 TBSP
Red chillies - 5-6 or to taste
Black pepper - 1 tsp
Few curry leaves

Cut the eggplants in to long thick wedges.  Heat 2 TBSP of oil in a large skillet and add mustard seeds.  Add urad dal and fry until golden brown.  Add the cut eggplants, turmeric powder, asafetida and salt.  Mix well.  Cover the skillet and cook till it's half done.  Do not fully cook the eggplants.

Half Cooked

Now add the powdered spice mix and coat the eggplants gently.  Add the remaining oil and stir carefully with out mushing it.  Add more oil if necessary.  Cover and cook till tender.  Serve hot with rice or as a side dish.

Sending this to:
Anitha's Vegetable Marathon
 RV's Cooking with Seeds - Coriander seeds started by Priya.


  1. eggplant curry looks delicious! i love the spices that you put in there.

  2. I love this podi ..tastes yumm in kathrikai curry as well as many other dry curries..

  3. Thats a fantastic curry..looks yummy and prefect side dish for sambar..

  4. simple and flavoursome brinjals...

  5. Lovely blend of spices...curry looks wonderful

  6. YUmmy curry. Love brinjal in any dish. Bookmarked ur recipe.

  7. Yummy. We too make a similar kind of powder but we add uraddal as well.

  8. very nice eggplant side dish, loved the ingredients...nice one

  9. I make my katrikai curry almost similarly, looks delicious !

  10. bookmarked! great recipe..

  11. lovely recipe..looks very tempting!

  12. Looks yummy! I love eggplants. There's a few spices that I've never heard of before but I can check online or enlist the help of my Indian friend to help me out.


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