Thayir kathrikai

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed 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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  • 4 thin brinjals (egg plant)
  • 1 large tomato
  • 1 large Onion
  • Coriander leaves
  • Mustard seeds (1 tbsp)
  • Jeera (1 tbsp)
  • Dahi/Sour Curd 500 g
  • Oil (6 tbsp)
  • Haldi (1/4 tbsp)
  • 1/2 tbsp red chilli powder
  • 1/4 tbsp garam masala
  • 1 green chilli
  • 2 red dry chillies
  • Salt to taste

How to Make Thayir kathrikai

  • Slice each brinjal into 4 pieces.
  • Add 1 tbsp haldi and 1 tbsp salt to the sliced brinjals. Mix them well and leave it for 5 minutes.
  • Add 3 tbsps of oil in a pan and fry the brinjal for 15 minutes in medium fire. Keep aside.
  • In the meantime, add a cup of water to the curd and mix well with a spoon.
  • In the frying pan, add 3 tbsps of oil. Heat it.
  • Splutter mustard seeds and jeera and red chillies and sliced onions. Fry them.
  • Add the sliced green chilli and fry.
  • After the onions are fried, add sliced tomatoes, red chilli powder and garam masala and fry them for 5 minutes in medium heat till the water evaporates and gravy gets thickened.
  • Leave the tomato gravy to cool.
  • Meanwhile, add 1/2 tbsp of salt in curd and mix properly. Add the brinjals to curd and soak them in it.
  • Add the tomato gravy to curd and mix well.
  • Garnish with coriander leaves and serve.