Spicy Baby Brinjal/ Eggplant curry/ Ennai Kathirikai!!!!!!!





Onion (large) – 1

Tomato (large) – 1

Garlic – 6 cloves (cut it into half)

Turmeric powder – 1 tsp

Red chili powder – 1 tsp (optional, add to your taste)

Tamarind – small ball size (soak into water)

Salt to taste

Dry roast & grind into paste:

DSC01472 DSC01473 DSC01480 DSC01481 DSC01482 DSC01483

Ground nuts – 1 tbsp

Coconut (fresh) – 2 tbsp (chopped)

Jeera/ cumin seeds – 1 tsp

Fenugreek/ methi seeds – 1 tsp

Fennel seeds – 1 tsp

Channa dal/bengal gram dal/chick pea – 1 tbsp

Pepper corns (optional) – ½ tsp

Whole dry red chili – 2 nos

Whole coriander seeds – 2 tbsp

Marinate & frying :



Oil – 2 tbsp

Baby eggplant/brinjal – 10 (cut it into plus shape)

Red chili powder – ½ tsp

Turmeric powder – ½ tsp

Salt – ¼ tsp



Mustard seeds – 1 tsp

Cumin seeds/jeera – 1 tsp

Fennel seeds – ½ tsp

Whole dry red chili – 2 nos

curry leaves – 1 strand


  • First wash the brinjal/eggplant, trim its stem and cut it plus shape to the bottom (don’t remove the stem fully).

  • Now mix all the marinating ingredients in a dry bowl and stuff into brinjal & keep aside for 10 minutes.

  • Dry roast all the ingredients, grind it with soaked tamarind & make it into paste.

  • Keep the pan on low heat, add oil and pan fry the brinjal. After frying removes the excess oil using paper towel.

  • In the same pan, add mustard seeds after it gets spluttering, add cumin, fennel seeds, red chili and curry leaves sauté it for a minute.

  • Now add garlic, after it gets golden brown, then add finely chopped onion and sauté until it turns to pink color & tender.

  • After that add red chili and turmeric powder, sauté it for 2 minutes till the raw flavor goes off.

  • Now add finely chopped tomatoes and cook until woes out its moisture (looks like mushy).

  • Now add the fried brinjal/ eggplant, grounded paste and add generous amount of water.

  • Cover it with lid & cook it for 15 minutes on medium flame, once the oil float on the top switch of the flame.

  • Garnish it with cilantro.

  • Serve it hot and enjoy it with steamed rice & pappad.

DSC01530 DSC01532


  • Brinjal/ eggplant curry goes well with dosa, idly, paratha & chappathi (Indian bread).

  • Ginegelly oil makes the dish more tasty then any other oil.

  • Also garnish with fried cashew nuts (enrich its taste).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s