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Sep 28, 2011

Kathirikai Kara Kulambu ( Brinjals cooked in a Spicy Gravy) & a Brinjal Story

My mum loves brinjal...I mean she will do anything for it...Like Tenali Raman...Do you guys know about him..

When I was a kid my grandma used to tell me lots of stories,many of those will be Tenali Raman stories...He is a smart person in the every story,who used to do all kinds of mischiefs and escape from the king in a smart way..

His stories will be very interesting to hear and stays in our heart for so many years..Like the story which I suddenly remembered when I was writing this post..

It is a interesting story which my grandma told me and I told to my sister oneday..She started asking for the same story many times...This happened lot of years back..

I always want to tell the story to you but it is so long one..So I found a link in google..If you get time please read it...You can see it here...

Ok now coming back to our brinjal curry...This one gets lot of heat from chilles...You get the unique flavour from roasting the spices...I always love to make dishes from freshly roasted spices..

And for your information..My mum who is a Brinjal lover had this curry in fridge and ate it for 2 days I think...

Moreover the flavours develop the next day...So if you have time make it the day before you want to have it...

So here you go for the recipe with step by step pictures...


Brinjal- ½ kg
Shallots / Sambar Onion- 10 peeled
Tamarind-1 lemon size
Salt to taste
Sugar- ½ tsp
Coriander leaves / Cilantro-for garnishing
Oil (try to use Gingelly Oil / Nallaennai)- 3 tblspn

For Kara Masala:
Onion-1 chopped
Tomato-2 chopped
Coriander seeds / Malli – 2 tblspn
Dry Red chilli-5
Coconut- ½ cup
Oil-2 tblspn

For Tempering:
Oil (try to use Gingelly Oil / Nallaennai)- 3 tblspn
Mustard seeds / Kaduku-1 tsp
Cumin seeds / Jeerakam-1 tsp
Asafoetida / Hing- ¼ tsp
Curry leaves-2 spring


Make kara masala:

Heat 2 tblspn oil in a kadai and add in onions,cook for 1 min...

Add in coriander seeds and red chilli mix well..

Now add in coconut and fry that for 5 mins or until golden..

Add in tomato and mix well...

Take this in blender and make into a fine puree..Set this aside for a moment..

Make kulambu:

Now add in 3 tblspn of oil and heat it up..

Add in shallots and cook for 2 mins..Add in the chopped brinjal and mix well..Cook this for 5 mins..

Pour in the tamarind water and bring that to boil..

Add in ground up masala and mix well.

Season with salt and sugar..

Bring that to boil and simmer for 30-45 mins until the gravy is thickened and oil floats on top..Garnish with cilantro..

Make tempering by heating oil and crackling in mustard seeds,cumin seeds,hing and curry leaves..

Pour this over the gravy and mix well

Serve with rice..


Take all your ingrediants
Things which you need for the masala
Prep all your vegetables
Saute onions in oil
Add in coriander seeds and dry chillies
add in coconut and fry till golden...
add in tomatoes
and mix well
take it in a blender
make into a fine paste
now saute some shallots in oil
till translucent
add in brinjals...
cook for 5 mins...
add in tamarind water
and your ground masala
season with some salt..
and some sugar...This is for balance of taste...
Bring this to boil...And simmer uncovered for a while
Till it is reduced,thickened and oil floats on top
Garnish with cilantro
Make tempering by heating oil and adding all spices....Don't forget to add lots of curry leaves...I love it..
pour it in
mix well
Have it over a bowl of rice


  1. am drooling over here...nice explanation and also love the clay vessel!!

  2. this curry is so flavorfull ,spicy and tempting...

  3. I also love bringals your Mum has good taste :-) Diane

  4. Looks very delicious, love your authentic style of preparation.

  5. Brinjal so that si how you call eggplant:)) Good;l) Another tasty recepie:) And thank you for sharing the story.What a wise man:)

  6. Wow..so so mouth watering, though with lots of oil. Suitable for special occasions . I was wondering if the curry leaves be added along with the shallots and the whole tempering instead of doing it in the end? Have you tried that way?

  7. Esta salsa es una verdadera delicia,luce absolutamente bella,es un rico acompañamiento,abrazos grandes,hughs,hugs.

  8. The Foodie Traveller...yes you could even try that...it will still be good..

    Dzoli...yes he is..

  9. wow tempting recipe,step vise pics are detailed and clear...gr8!

  10. Slurp,fingerlicking kuzhambu,makes me hungry..

  11. Awesome recipe Aaarthi. Tried this yesterday for lunch... came out soo well. Thanks for sharing this. Keep rocking :)

  12. Hi Aarthi,

    I love your blog and I sort of visit it every single day.Whenever i run out of ideas I quickly browse through your blog and make dishes easily..Its really great that you post every recipe with pictures illustrating the overall process.Great job !! :) Cheers !!

  13. I love your blog.... Tried this curry and it came out real nice...

  14. I think it's the best brinjal dish on your blog. I made it today and it was so tasty! Do you know what my husband said when we ate dinner? I told him: "Aarthi said it develops flavour overnight, so tomorrow it will taste better". And he said: "What? EVEN better?".

  15. Nice tenali Raman story.... Something I can tell my son at sleeping time....

  16. Awesome Blog
    Awesome post too.
    Really nice


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