Thursday, February 24, 2011

Ennai Kathrikkai Kuzhambu / Spicy Stuffed Brinjal Curry

Ennai Kathirikkai Kuzhambu/Spicy Stuffed Brinjal Curry is one of my most fav recipe. This is my Mom's signature recipe. I love my mom's preparation, lil' spicy and more flavorful curry, just love it with hot plain rice n topped with lil' ghee..Mmmmm!!! Can't explain the taste, if u love Brinjal i would say u must try this Kuzhambu, so plz give it a try and let me know h it turned out to U. The recipe as follows...

  1. Brinjal   5-6no.s(small purple color)
  2. Mustard seeds   1/2 tsp
  3. Fennel seeds     1/4 tsp
  4. Cumin seeds    1/4 tsp or less
  5. Curry leaves   1twig
  6. Onion     1/2 (chopped)
  7. Oil    5-6 tbsp or 100ml
To Grind
  1. Small onions   5-6no.s or 1/2 big onion
  2. Tomato   2 no.
  3. Ginger      1"piece
  4. Garlic       3 fat Cloves
  5. Khas Khas/Poppy seeds     1/2 tsp
  6. Coconut         1/2 cup
  7. Chilli powder       2 tsp ( i added 3 tsp, we love it spicy)
  8. Coriander powder       2 tsp
  9. turmeric powder     1/4 tsp
  10. Salt     1/2 tsp

  • Grind all the ingredients under "to Grind" to a smooth paste and keep it aside.
  • Split brinjal in to 4 parts (or 6 parts if big size) till half leaving the bottom part (see picture).
  • Stuff the brinjal with ground masala and keep the remaining masala aside.
  • Heat oil in a non stick kadai,add mustard seeds when it splutter add cumin seeds, fennel seeds and curry leaves fry it and add chopped onions fry only for a minute.
  • And then add masala stuffed brinjals and fry them well till it becomes soft, if u press it using ladle tip, u should feel the tenderness,(see pic) so Fry nicely in oil.
  • Then add the remaining masala, enough water (based on ur desired consistency) and enough salt.
  • Stir well, close it with a lid and cook in medium flame till oil oozes from the masala and brinjal get completely cooked.
  • Then lastly add some chopped cilantro n turn off the stove, That;s it Spicy & Tasty Ennai kathirikkai kuzhambhu ready.
  • Serve hot with plain rice.
  • It also suits well with curd rice, dosa, idly n rotis.

While grinding do not add water, moisture from onion n tomato is enough or if u want can add 1-2 tbsp water.
The gravy thickens after cooling, so little more water while boiling to get perfect consistency.
This recipe requires more oil, but if u r diet/health conscious can cook with 1-2 tbsp of oil.
i used the mentioned qty to get perfect look n texture(for picture)


  1. Lovely pictures. I love anything with egg plants. This gravy looks yum.

  2. Mom makes this yummy gravy.. This is my all time favorite.. Seeing the pictures am drooling here..

  3. yummy kuzhambu and awesome clicks

  4. lovely recipe, wish could lay my hands on such cute little eggplants...

  5. I tried this recipe for today's dinner with roti....Its so yummy and mouth watering... my hubby and kid loved it....thanks a lot for a tasty recipe... :)

    1. Thank you Shamshath for your lovely feedback, its my most fav recipe :) glad that your and your family loved it...Keep trying my recipes and feel free to share your suggestion and feedback. Thanks!


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