Ennai kathirikai kuzhambu - Eggplant gravy

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

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  • Small, round, tender eggplant - 10-12 (cut into 4 with or without stem)
  • 1 cup - Peeled, small onions
  • 1 cup - Chopped, tomato
  • Peeled, garlic pods - 20
  • 1.5 tbsp - Tamarind paste - soaked in water
  • For masala powders:
  • 1/4 tsp - Turmeric powder
  • 2-3 tbsp - Kuzhambu milagai thool or sambar powder to taste
  • Salt to taste
  • 1.5 cups - Water as required
  • For Seasoning:
  • 2 tbsp - Sesame oil
  • 1/2 tsp - Mustard seeds
  • 1/4 tsp - Fenugreek seeds
  • 1/4 tsp - Cumin
  • 2 - Red chilli
  • 8-10 - Curry leaves.

How to Make Ennai kathirikai kuzhambu - Eggplant gravy

  • Heat oil in a pan or a kadai on medium heat and saute the eggplant for 1 min.
  • Now reduce the heat, cover the pan and cook the eggplant for 6-8 mins until it softens.
  • Remove and keep it aside.
  • Now heat 1 tbsp of oil and splutter the mustard seeds. Then add the remaining ingredients for seasoning and saute for 30 seconds.
  • Add the onions and saute until pink then add garlic and saute for 1-2 mins.
  • Now add the eggplant and mix well. Add the chopped tomatoes and saute until they soften or the oil leaves the side of the mixture.
  • Add all the masala powders and the tamarind water and mix well.
  • Now add the remaining water and salt to taste and let it boil.
  • Cook until the gravy thickens or the oil separates from the gravy.
  • Serve hot with steamed rice with kutoo and thogayal.
  • Recipe courtesy: Sara's Yummy Bites.