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Kathirikai kari recipe/ Brinjal curry with garlic

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Kathirikai Kari

Back after a hectic trip to the most awaited wedding in the family. Thanks to the fellow blogger friends,who poured in hearty comments generously though I was not visiting your blogs for past 3 weeks 🙏🏻. And coming to the recipe, this is another trademark recipe of my MIL. I learnt this recipe from her and this time I wanted to click pictures while she makes the curry and wanted to blog it,unfortunately could not.She told the recipe and method and asked me to blog later. She made this for me specially on the day we were leaving back to SG,how sweet 😊 !!

Brinjal curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch Side dish
Prep Time: 15 mins     |  Cook time: 25 mins     |  Serves: 3

Ingredients

Brinjal – 10

Garlic – 10 flakes

Onion – 1

Tomato – 2

Sambar powder – 2 tsp

Turmeric powder – 1/8 tsp

Salt – As needed

Oil – 2 tbsp

To temper

Oil – 1 tbsp

Mustard – 3/4 tsp

Urad dal – 1 tsp

Channa dal – 2 tsp

Curry leaves – 1 sprig

கத்திரிக்காய் கறி

Method

  1. Cut brinjal lengthwise,onion lengthwise and chop the tomatoes.Peel garlic and if the flakes are big,cut them into two.
  2. Boil brinjal in water with garlic along with salt,turmeric and 1 tsp sambar powder(you can replace sambar powder with red chilli powder too) Brinjal gets cooked very soon so take care not to overcook them. After done, drain them reserving little water from it and keep a side.

    3. boil boiled

  3. Heat a pan/kadai with oil and temper with the items given under the ‘To temper’ table. Fry onions till transparent and add the tomatoes, 1 tsp sambar powder with required salt.

    4. Temper tomato

  4. When tomatoes turn mushy,add the boiled brinjal, mix well and cook in medium flame adding little oil at a time, until the oil separates from the curry and the masala turns brown here and there. Do not turn frequently,just let it brown evenly.

    5. add brinjal Browned

Notes

  • You can try cooking the brinjal in the pan directly,rather boiling it and adding separately. Next time I am going to try that to simplify the work …
  • Try mixing this with ghee/sesame oil with hot steamed rice,tastes excellent!! 
  • You have to be generous in adding oil to this curry(my maami says)
  • You can add coconut oil if you like it’s flavour.

Serve as accompaniment for rice.
Brinjal recipe curry

Reader Interactions

Comments

  8. Hi good to see you back. Hope you had a good time 😛
    simple preparations are really tasty and comforting! thanks for the recipe, good one raji 😛

    Reply

  70. Simple yet tasty. Guess what? Just prepared baingan bartha yesterday for breakfast and another brinjal recipe from your blog when I opened the dashboard. Great people think alike, right? he… heee….

    Reply

  74. Curry looks yummy dear… nan unga oats idly try panan romba nala vanthathu.. Yen blog la upload panuran time kedaikum pothu..

    Reply

  98. Boiling the brinjal with water is faster than cooking in the kadai but it wont work if you attempt to cook it with dry spice. Nice variation of boiling with water.

    Reply

  100. hey raks .. I was a silent admirer and ardent lover of ur blog from past 2.5 yrs..
    actually..it wont be a overstatement to say that I learnt cooking from ur blog ..though i still consider myself a novice
    I am glad to know that u r also in singapore as I have recently moved here..
    Also u click amazing pics ..
    many thanks

    Reply

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