Ennai Kathirikkai Easy
Spicy South Indian curry with Eggplant(Brinjal)
Servings Prep Time
4people 15minutes
Servings Prep Time
4people 15minutes
  • Small Round Brinjals(Slit each of them to four pieces with the stalk holding them together) – 6Nos
  • Oil 2tbsp
  • Cloves(crushed, Grambu) – 4nos
  • Cinnamon(crushed, Karugapatta) – 1″Stick
  • Ginger(very finely chopped) – 1tbsp
  • Garlic pods(very finely chopped) – 8
  • Onion(finely sliced, medium) – 2nos
  • Chilly powder – 1 1/2tbsp
  • Coriander powder 2 1/2tbsp
  • Sambar powder 1/2tbsp
  • Turmeric powder 1/2tsp
  • Salt(As reqd) –
  • Tamarind extract(Puli) – 3tbsp
  • Cashew paste – 2tbsp
  • Coconut paste – 2tbsp
  • For seasoning: –
  • Mustard seeds 1tsp
  • Dry red chillies(broken, Kollamulaku) – 2
  • Curry leaves(A few) –
  1. Heat oil in a pan.
  2. Add cloves and cinnamon and stir.
  3. Add ginger and garlic and fry well.
  4. Add onion and saute until brown.
  5. Lower the flame and add chilly powder, coriander powder, turmeric powder, sambar powder and salt.
  6. Mix well with onion, garlic and ginger.
  7. Add brinjals, tamarind extract and water.
  8. Mix all ingredients well.
  9. Cover and cook, till the brinjals are done.
  10. When brinjals are cooked well, add cashew and coconut paste and mix well.
  11. Set it to cook for about 5 mins, stirring occasionally.
  12. Season with mustard seeds, curry leaves and dry chillies.
  13. Garnish with coriander leaves.
  14. :- After adding the cashew and coconut paste, if you feel that you need the dish more spicy, just dash 1 tsp of pepper powder – but allow it to get cooked well after that else the raw pepper smell/taste can spoil the dish.