Ennai Kathrikai Kuzhambu – Spicy Brinjal Gravy – எண்ணெய் கத்தரிக்காய் குழம்பு

Ennai Kathirikai is a traditional Tamilnadu Recipe. There are many variations of recipes in which Ennai Kathirikai is cooked. This is the method which I often follow. Small size Purple Brinjals are perfect for this gravy. Brinjal is cooked in a gravy of tamarind extract and a paste of roasted spices and coconut. I made it recently for lunch along with  Rice, White pumpkin kootu and Potato Fry. It was so heavenly to have them all together.
For more Recipes with Brinjal Click here.
Here is the recipe for it.
Preparation Time: 20 mins
Cooking Time: 35mins
Serves : 3 Persons


Gingelly Oil – 1/4 Cup
Brinjal – 9 nos
Small onions /Shallots – 6 nos
Garlic – 5 Pods
Curry leaves – 2 sprig
Tamarind – a small lemon size
Asafoetida – a pinch
Salt to taste

For Roasting and Grinding

Chana Dal – 1 tbsp
Urad Dal – 1 tbsp
Coriander seeds – 2 tbsp
Dried Red chilli – 6
Cumin seeds – 1/2 tsp
Peppercorns – 1/2 tsp
Fenugreek – 1/4 tsp
Coconut slices – 1/2 Cup


1. Soak tamarind in 1/2 cup hot water. Squeeze them well and extract the pulp. Wash brinjals and make a plus shape cut more than halfway.Check for worms and discard if so. Then add them to a bowl of water to avoid the brinjals from changing its colour. Heat 3 tbsp of oil in a kadai.Drain the water from brinjal and Add them to the oil. Saute them well in oil till their colour changes. Then remove them from oil and transfer it to a plate.
2. Add a tsp of oil and Roast chana dal, urad dal, peppercorns, fenugreek seeds, cumin seeds, coriander seeds, dried red chilli and coconut slices to light golden. Transfer them to a mixie jar and grind them to a smooth paste adding water little by little.
3. Heat the remaining oil in a kadai. Add shallots, garlic into it. Then add few curry leaves and asafoetida to it. Saute them well. Add tamarind extract to it. Bring it to boil. Then add the brinjals. Cook for 2 minutes. Then add the masala paste. Mix well it with the brinjals. Add  1/2 to 1 cup of water to it. Add salt as required. Cook until the gravy thickens and a layer of oil starts to appear on the top. Finally, add some curry leaves to it.
Serve hot with Rice.

Click here for more Kuzhambu Varieties.