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Kathirikai kari recipe/ Brinjal curry with garlic

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Kathirikai Kari

Kathirikai kari, brinjal curry with garlic recipe, best south Indian lunch accompaniment prepared with tomato and generous oil.

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 kathirikai kari 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. Made this for me specially on the day we were leaving back to SG,how sweet 😊 !!

கத்திரிக்காய் கறி

The speciality in this brinjal curry recipe is the garlic flavour and couple of things to notice is use oil bit generously and roast well until oil oozes out. I can eat this all time with thayir sadam (curd rice).

Cup measurements

kathirikai kari
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Brinjal curry recipe

Kathirikai kari, brinjal curry with garlic recipe, best south Indian lunch accompaniment prepared with tomato and generous oil.
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 3
Cup measurements

Ingredients

  • 10 Brinjal - 10 small
  • 10 Garlic flakes
  • 1 Onion
  • 2 Tomato
  • 2 tsp Sambar powder
  • 1/8 tsp Turmeric powder
  • 1 Salt - As needed
  • 1 tbsp Oil

To temper

  • 1 tbsp Oil
  • ½ tsp Mustard
  • 1 tsp Urad dal
  • 2 tsp Chana dal
  • 1 sprig Curry leaves

Instructions

  • Cut brinjal lengthwise, onion lengthwise and chop the tomatoes.
  • Peel garlic and if the flakes are big,cut them into two.
  • 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.
  • 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.
  • 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.
  • Notes

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.

Kathirikai kari 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).
    boil
  3. Brinjal gets cooked very soon so take care not to overcook them. Once done, drain them reserving little water from it and keep a side.
    boiled
  4. Heat a pan/kadai with oil and temper with the items given under ‘To temper’.
    Temper
  5. Fry onions till transparent and add the tomatoes, 1 tsp sambar powder with required salt.tomato
  6. When tomatoes turn mushy, add the boiled brinjal, mix well.
    add brinjal
  7. Cook in medium flame adding little oil at a time, until the oil separates from the curry. The masala turns brown here and there. Do not turn frequently,just let it brown evenly.
    Browned

Serve as accompaniment for rice.
Brinjal recipe curry

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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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