Brinjal / kathirikkai / eggplant masala curry

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
Indian eggplant - 7 / American eggplant - 1 medium

Channa dhal - 2 tablespoons

Urud dhal - 1 tablespoon

Coriander Seeds - 1 tablespoon

Red Chilli - 4 nos

Turmeric powder - 1/4 teaspoon

Hing - 1/4 teaspoon

Onion - 1/2 chopped

Tamarind pulp - 2 teaspoons

Salt - to taste

For Seasoning:

Oil - 3 tablespoons

Mustard Seeds - 1 teaspoon

Urud Dhal - 1 teaspoon

Curry leaves


  • Cut the brinjal into small cubes. Take a pan, add 2 teaspoons of oil and fry the channa dhal, urud dhal, coriander seeds and red chilli and saute them well till they change color.
  • Then grind them and powder it. Take another pan, add oil and heat it.
  • Once the oil is ready, splutter mustard seeds, urud dhal, turmeric, hing and curry leaves.
  • Then once the dhal turns golden brown add the chopped onion and saute well.
    Then add the ground powder and fry them little.
  • Then add the cut brinjal to the mixture and add the tamarind pulp, some salt and mix them well.
  • Then close the pan and cook till the brinjal is cooked well.


Brinjal / Kathirikkai / Eggplant Masala Curry, photo 1Brinjal / Kathirikkai / Eggplant Masala Curry, photo 2Brinjal / Kathirikkai / Eggplant Masala Curry, photo 3


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