Amma’s Kathrikkai curry/ Brinjal curry / Village style brinjal curry

Written by: 7aumsuvai
This recipe is prepared with home grown brinjals/Eggplant in India. Also, this recipe was prepared by my mom during our recent visit to India. I love this curry so much from my childhood, asked my mom to prepare this for me with home grown brinjals. It turned out to be so good and delicious.

Serves 3 to 4
  • 10-12 no’s – Brinjal / Kathrikkai/Eggplant
  • 10-15 no’s – Small onion / sambar onion / Shallots (peel and chop into two)
  • 2 small – Tomato (cut into 4)
  • 1/4 tsp – Turmeric powder
  • 1 to 2 tsp – Red chilli powder / Sambar powder
  • 2 tsp – Castor oil (edible)
  • 1 tsp – Sesame oil
  • Salt to taste
  • 1 tsp – Oil
  • 1 no – Onion vadagam
  • 4 to 5 no’s – Curry leaves
  • 1 pinch – Asafoetida
Preparation method:
  1. Wash and chop brinjal into lengthwise slices. Take a vessel/earthenware/clay pot, add chopped brinjal,small onion, chopped tomato, turmeric powder, red chilli powder, castor oil, sesame oil, salt to taste, mix well gently with hands by squeezing the tomatoes. Keep it gentle.
  2. Add 1/4 to 1/2 cup of water, just enough for the brinjals to cook. Keep this mixture aside for 5 to 10 minutes. Marination helps the brinjal to get enough flavor from the spices added.
  3. Bring it to boil, until the brinjals are soft or well cooked. Switch off the stove immediately, do not let the water dry completely. We need the brinjals to be slightly wet.
  4. Finally seasoning the brinjals with onion vadagam along with curry leaves and asafoetida. Brinjal curry is ready to serve.

  • You can replace red chilli powder with sambar powder or kuzhambu milagai thool.
  • Small onion is a must for this recipe as it gives nice flavor to the curry.
  • You may replace onion vadagam with our regular seasonings : mustard seeds, ulunthu, curry leaves and asafoetida.

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