Brinjal Puli Kozhambhu

Recipe by
Total Time:
15-30 mins
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 big lemon sized - tamarind
  • 1 tsp - chilli powder
  • 1 tsp - coriander powder
  • A pinch - turmeric powder
  • 1/2 tsp - mustard
  • 1 tsp - jeera
  • 1/2 tsp - fenugreek
  • 50 g - small sized onion
  • 10 cloves - garlic
  • 200 g - brinjal
  • 10 curry leaves and coriander leaves sliced
  • Salt - to taste

How to Make Brinjal Puli Kozhambhu

  • Soak the tamarind in warm water for an hour. Mash to get a thick liquid and strain the juice
  • Add salt, chilli powder, coriander powder and turmeric powder
  • Slice the onions and tomatoes. Split the brinjal into four pieces
  • In a kadai, add 3 tsps of oil and heat it. Add mustard seeds. When it splutters, add jeera and fenugreek.
  • Then fry the onions and tomatoes
  • In another kadai, fry brinjal with a little oil for 3 mins
  • Add the fried onions and brinjal to tamarind liquid. Boil until the brinjal is done
  • Garnish with coriander leaves