Ennai kathirikkai kuzhambu is a gravy in which brinjals are stuffed with flavourful fresh ground masalas and sauteed in lots of oil and when we make gravy (kuzhambu), until the oil oozes out.

I have been looking for a recipe like this for long time. My mom makes a version, but we never use this much oil, and it’s more of a no onion no garlic pepper kuzhambu.
I love it a lot, but wanted to try this version. My friend Sujithra who is a wonderful cook, shared me this recipe when I asked for.
Since I am making this for first time, I had many doubts, which she explained me patiently.
Thank you Suji, for being sweet as you always are. I was supposed to post this few days back. Just back from vacation and still the hangover is there😋.
Instructions
- Take the dry ingredients first. Heat a kadai with oil, Urad dal, chana dal, coriander seeds, red chilli, black pepper, fenugreek seeds until golden and lastly add jeera to it.
- Give it one stir and transfer to a plate.
3. Add garlic and onion first and fry until fragrant. Add tomato, curry leaves, coriander leaves and sautee until tomato is soft.
Now add coconut and fry for a minute. You can roast each ingredients separately, but I did this way. Cool down completely.
Soak tamarind in hot water and extract tamarind juice (with 1 & ½ cups water)
4. Grind all the above fried ingredients to smooth paste along with salt. Clean and cut off brinjal’s stem part.
At the bottom, slit into 4, check if it is good and stuff the masalas inside. Reserve the remaining masala paste.
5. Repeat to all brinjals and arrange in a plate. Heat a pan with oil and temper with mustard.
Add 4 finely chopped shallots and ½ a tomato and sautee well. Arrange the brinjals in the pan and top with sesame oil.
Let it get cooked well in medium flame.
6. Turn in between for even cooking. Once done, add the remaining masala paste.
Pour in the tamarind extract, turmeric and adjust water consistency, salt and boil until oil floats on top.
Goes well with rice, I had with rice and beans curry.
Ennai kathirikkai kuzhambu recipe
Ingredients
- 10 Brinjal
- 4 Small onion Shallots
- ½ Tomato
- 1 Tamarind
- ¼ teaspoon Turmeric
- Salt
- ¼ cup Sesame oil
For masala
- 2 teaspoon Oil Use from above
- 1 tablespoon Urad dal
- 1 & ½ tablespoon Chana dal
- 1 & ½ tablespoon Coriander seeds – 1 & ½ tbsp
- 6 Red chilli Medium spice
- ¼ teaspoon Fenugreek seeds
- 1 teaspoon Black pepper
- 2 teaspoon Cumin seeds
- 4 Garlic Large variety
- 10 Shallots
- 2 Tomato
- 2 sprigs Curry leaves
- 2 tablespoon Grated coconut
- 2 tablespoon Coriander leaves
To temper
- 2 teaspoon Oil Use from above
- ¾ teaspoon Mustard – ¾ tsp
Instructions
- Soak tamarind in hot water and extract tamarind juice (with 1 & ½ cups water)
- Take the dry ingredients firstly. Heat a kadai with oil.
- Add urad dal, chana dal, coriander seeds, red chilli, black pepper, fenugreek seeds until golden.
- In goes cumin lastly. Give it one stir and transfer to a plate.
- In little oil, add garlic and onion first and fry until fragrant.
- After that add tomato, curry leaves, coriander leaves and sautee until tomato is soft.
- Then add coconut and fry for a minute. You can roast each ingredients separately, but I did this way. Cool down completely.
- Grind all the above fried ingredients to smooth paste along with salt.
- Clean and cut off brinjal’s stem part. At the bottom, slit into 4, check if it is good and stuff the masalas inside.
- Reserve the remaining masala paste.
- Repeat to all brinjals and arrange in a plate.
- Heat a pan with oil and temper with mustard.
- Add 4 finely chopped shallots and ½ a tomato and sautee well.
- Arrange the brinjals in the pan and top with sesame oil. Let it get cooked well in medium flame.
- Turn in between for even cooking.
- Once done, Add the remaining masala paste.
- Pour the tamarind extract, turmeric and adjust water consistency, salt and boil until oil floats on top.
- Switch off and garnish some fresh curry leaves (optional)
Notes
- Water consistency can be adjusted as per you want how the gravy to be. I like it thick so made it thicker.
- I used bit less of oil, but next time sure going to add ¼ cup as mentioned.
- Make sure to balance tamarind, spice and salt.
- I cooked the brinjals covered, but it is optional.
- Do not cut the brinjals until bottom. Just cut half way plus little more down, otherwise will break after it gets cooked. Also do not over cook the brinjals.
- Use medium sized round brinjals for best looks and results.
- I know it’s a lot of masala to roast and grind, but that’s the specialty of the recipe. Once you gather the ingredients, it’s done easily.
PRIDERA
Awesome recipe .... same stuffing will taste very good with baby capsicum / bell peppers too. You should try it. (gravy is optional). It goes well with Roti / chapati.
Nagarathinam Vijay
Really iam waiting for this recipe...thank u so much
Archana Sampath
I loved the vessel actually 🙂 where did u buy?
Raks anand
Mustafa center, SG
Shanmathy
Hi Raji,
Can you post that beans curry recipe
Lashagi
I tried this and it came out so well and delicious .. It's my surprise for ma mom and she loved it.. Thank you so much
Unknown
I tried it and it came out so well and delicious... It's my surprise for my mom.. She loved it... Thanks
jay
Hi, I have been following you for quite some time. Made this recipe today. Turned out really well. More than what I expected actually. It was finger licking good. Thank you for the recipe �� keep posting such amazing recipes and keep cooking!!!
Unknown
I should give it a try. ...can I use coriander powder instead of corainder seeds?
Raks Kitchen
Yes sure. Take care not to burn it while roasting. Add it lastly and give quick stir.
Unknown
Came out so good nd spicy