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Brinjal gravy
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4.50 from 2 votes

Brinjal Gravy | Kathirikai Kara Kuzhambu

Kathirikai Kara Kuzhambu is a classic south Indian Kuzhambu variety. Brinjal is cooked in a spicy coconut-based masala paste and tamarind.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Kuzhambu
Cuisine: TamilNadu
Servings: 4
Author: sharmila kingsly

Standard 1 cup measures 240 ml


  • 7 Brinjal
  • 1 Onion
  • 1 Tomato
  • ¼ tsp Turmeric Powder
  • 1 tsp Chilli powder
  • 1 tbsp Coriander powder
  • Salt to taste
  • Water as needed
  • 2 tbsp Coriander Leaves finely chopped to garnish
  • Tamarind Lemon sized

To Grind:

  • ¼ cup Freshly grated Coconut
  • 1 tbsp Jeera/cumin Seeds
  • ½ tsp Pepper Corns
  • '6 Garlic pods
  • 1 sprig Curry Leaves
  • 1 inch Ginger
  • 1 tbsp Coriander leaves

To Temper:

  • 1 tsp Jeera /Cumin Seeds
  • 2 tbsp Oi


  • Take all the ingredients mentioned in the “To Grind” table in a blender and blend it along with little water to form a fine puree. Slit open the brinjals into four but don’t open it fully. Keep them in water till use otherwise the color of the brinjals might change.
  • In a kadai add in oil once it’s hot add in cumin seeds and then add in the finely chopped onions and curry leaves and fry till the onions become translucent.
  • Next add in the tomatoes and cook till they become mushy. Next, add in the ground masala and mix well, Along with this add in the Turmeric powder, Chili powder, Coriander powder, Salt and mix well.
  • Once they are blended well add in the brinjals and mix together with the masala.
  • Soak the tamarind in water for 15 min sand squeeze out the juice. Next, add in the extracted tamarind water and cook till the brinjals are cooked, Continue cooking in a medium flame. Check for salt and spices and adjust accordingly. Garnish with finely chopped coriander leaves and switch off the flame.


  • The recipe calls for more oil
  • Use baby and tender brinjal for the best result.
Keyword Brinjal Gravy, Kathirikai Kara Kuzhambu
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