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You are here: Home / Brinjal or Eggplant Recipes / Brinjal Curry – Kathirikai Curry Indian-Style Recipe

Brinjal Curry – Kathirikai Curry Indian-Style Recipe

November 23, 2015 28 Comments

This is a super simple yet yummy recipe I got from a friend who had invited us for lunch when we had just moved here. She had made a lot of dishes and this was my absolute favourite. What’s better, it uses only 4 main ingredients, not counting salt and oil! She also told me that this is an adaption of a Sri Lankan recipe.

If you love brinjal (also known as aubergine, kathrikka, ennagayi, in various languages), then this is a sure shot winner recipe.

Kathirikai Curry Recipe

Ingredients:
Brinjal – 1 cup, chopped
Onions – 1 big, chopped
Red chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Gingelly oil (nallennai/sesame oil/til oil) – 3 tbsp
Curry leaves – 10
Salt – to taste

How I Made It:

1. Heat oil and add the chopped brinjals. Note that you have to use gingelly oil for this dish. Anything else will spoil the taste completely.

2. Fry till the pieces start breaking up and become a bit soft. At this stage, add the onions, turmeric powder, chilli powder, and curry leaves.

3. Let it cook for a good 20-25 minutes till the onions are fried and blended in with the brinjal. Add salt, mix well and fry for another 5 mins.

4. Remove from fire if you see that the curry is separating from the oil. That’s when you know its done.

Serve with rice and some gravy.

You may also be interested in Kannadiga Brinjal Palya.

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By nags Filed Under: Brinjal or Eggplant Recipes, Uncategorized

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Reader Interactions

Comments

  1. Jess

    March 3, 2011 at 1:15 pm

    I have no idea what is gingelly oil, is it the same as pure roasted sesame oil that is dark brown in colour?

    Reply
  2. Sia

    April 1, 2010 at 1:44 pm

    i love it 🙂

    Reply
  3. Nags

    April 1, 2010 at 1:44 pm

    Adding sambhar powder is a lovely idea, laav. will surely try it next time.

    Reply
  4. keerthi

    January 20, 2010 at 8:52 pm

    My mom just left the country and i mouthed off to appa that im gonna make brinjal curry tomorrow…this seems like the best solution for me THANKS!! 🙂

    Reply
  5. Nupur

    August 14, 2008 at 9:06 pm

    I tried this recipe today and absolutely loved it. Thanks for sharing it!

    Reply
  6. A_and_N

    July 29, 2008 at 12:47 pm

    I love the way you havent added too many spices to bring out the taste of the nallennai and the brinjal. Excellent recipe 🙂

    Reply
  7. Sia

    July 29, 2008 at 11:45 am

    did i tell u how much i love the new blog look??? white is my fav colour

    Reply
  8. Vaishali

    July 29, 2008 at 5:35 pm

    Simple and delicious recipe, Nags. Love how creamy the eggplant looks.

    Reply
  9. Aparna

    July 29, 2008 at 6:17 am

    I make this all the time, but my version has a bit of asafetida and a tsp of cumin powder.
    I do use a little less oil, too.
    But the preparation in your picture doesn’t look oily.

    Reply
  10. Nags

    July 29, 2008 at 9:36 am

    following popular feedback, i am going to reduce the oil next time 😀 but i love gingelly oil and have always thought its not harmful for health at all!!

    Reply
  11. A_and_N

    July 29, 2008 at 1:22 am

    Its one of my all-time faves man!

    Reply
  12. TBC

    July 28, 2008 at 6:04 pm

    How simple is that! Wish I liked brinjal…any other vegetable would work too, I guess…

    Reply
  13. notyet100

    July 28, 2008 at 4:59 pm

    LOOKS EASY ND YUM…

    Reply
  14. Lavi

    July 28, 2008 at 4:50 pm

    WOW..WOW..

    1st wow is for the comment box..

    2nd is for the brinjal curry..iam a big fan of brinjal…got to try this soon..

    Reply
  15. Mirchi

    July 28, 2008 at 3:58 pm

    ooooooo that looks sooo good. Great share! I love easy recipes like this one.

    Reply
  16. Cham

    July 28, 2008 at 3:46 pm

    The curry looks yummy & simple 🙂 Eggplant absorbs lots of oil, that is why we cannot notice! But oily food are delicious!

    Reply
  17. easycrafts

    July 28, 2008 at 1:56 pm

    Skipping the onions, my mom makes it the same way..

    Reply
  18. Haley

    July 28, 2008 at 7:47 pm

    We’d like to invite you to participate in our July berry recipe contest. All competitors will be placed on our blogroll, and the winner will receive a fun prize! Please email me, [email protected], if you’re interested. Feel free to check out our blog for more details: http://blog.keyingredient.com/2008/06/06/key-ingredient-cooks-kitchen-recipe-contest/

    Thanks,
    Haley
    KI Blogger

    Reply
  19. Laavanya

    July 28, 2008 at 11:41 am

    I make the same thing too.. sometimes add sambar powder. Delicious and so very easy.

    Reply
  20. Rachel

    July 28, 2008 at 11:10 am

    I like it visually…..

    Reply
  21. sra

    July 28, 2008 at 9:28 am

    I love it when the brinjal gets all squishy, i make this often but not with so much oil.

    Reply
  22. Sia

    July 28, 2008 at 8:58 am

    i love it 🙂

    Reply
  23. Shreya

    July 28, 2008 at 8:19 am

    Hi Naga, awesome simple recipe.I make this, but use regular cooking oil, and usually add the onions first (just like any normal sabji). I am sure this tastes far better, the picture looks really great! will try this:-)

    Reply
  24. Fearless Kitchen

    July 28, 2008 at 2:43 pm

    This looks great. I’ve been trying to find more interesting ways of using eggplant lately, and this looks delicious!

    Reply
  25. Mona

    July 28, 2008 at 2:09 pm

    I love to have warm roti and brinjal curry for breakfasts. I too always add onions first as Shreya said. Looks delicious!

    Reply
  26. Nags

    July 28, 2008 at 1:23 pm

    Adding sambhar powder is a lovely idea, laav. will surely try it next time.

    Reply
  27. Nags

    July 28, 2008 at 9:31 am

    Is the oil too much? What do the others think? 3 tbsp was just my intuition but I guess it will come out well with lesser oil too. One thing is, the final dish didn’t seem greasy at all. Check the pic and tell me 🙂

    Reply
  28. Arundathi

    July 28, 2008 at 8:40 am

    I do make it like this too – the gingelly oil is a must!

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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