Brinjal Curry Ennai Kathirikai Kulambu Recipe

Recipe By Slurrp

Brinjal Curry, also known as Ennai Kathirikai Kulambu, is a popular South Indian dish made with brinjals (eggplants) cooked in a flavorful and tangy gravy. The brinjals are first sautéed and then simmered in a spicy tomato-onion base, along with tamarind pulp and a blend of aromatic spices. This curry is rich in flavors and pairs well with steamed rice or roti.

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25minstotal
5minsPrep
20minsCook
25m.total
5m.Prep
20m.Cook
Brinjal Curry Ennai Kathirikai Kulambu
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Ingredients for Brinjal Curry Ennai Kathirikai Kulambu Recipe

  • 125 gram Brinjals, Cut Into Quarters
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • as per your need A Few Curry Leaves
  • 1/2 Onions, Finely Chopped
  • 1/4 tablespoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 tablespoon Coriander Powder
  • 1/2 Tomatoes, Chopped
  • 1/4 tablespoon Tamarind Pulp
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Jaggery
  • as required Fresh Coriander Leaves For Garnish

Directions: Brinjal Curry Ennai Kathirikai Kulambu Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and sauté mustard seeds, cumin seeds, and curry leaves.
  • STEP 2.Add chopped onions and cook until golden brown.
  • STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
  • STEP 4.Add chopped tomatoes and cook until they turn mushy.
  • STEP 5.Add tamarind pulp, salt, and jaggery. Mix well.
  • STEP 6.Add the brinjals and coat them with the masala. Cover and cook until the brinjals are tender.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • Choose small and tender brinjals for better taste and texture.
  • You can adjust the spice level according to your preference by adding more or less chili powder.
  • Adding a pinch of asafoetida (hing) enhances the flavor of the curry.

Storage and Serving

  • Leftover brinjal curry can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry before serving and adjust the consistency by adding a little water if needed.
  • Serve the brinjal curry with steamed rice, roti, or dosa for a delicious meal.
Nutrition
value
251
calories per serving
17 g Fat4 g Protein19 g Carbs7 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    4g
  • Carbs
    19g
  • Fiber
    7g

MacroNutrients

  • Carbs
    19g
  • Protein
    4g
  • Fiber
    7g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    44mg
  • Iron
    2mg
  • Vitamin A
    936mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    67mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    40mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    55mg
  • Manganese
    < 1mg
  • Phosphorus
    84mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp