Ennai kathirikai Kuzhambu/ Eggplant gravy

by - December 15, 2011

              This recipe is for Blog hop Wednesday which I cant make it last week,  Hyma, I am really sorry for not making it. Yes Hyma of http://flavours-and-me.blogspot.com/ was my pair last week. She has a wonderful blog, do check her blog friends. Sure you will get lots of new recipes.  I have chosen my Favourite gravy from her blog.  Little info about the gravy.
              Ennai kathirikai gravy is a lovely combo of eggplant & small onions. Sweetness of onion along with the eggplant gives a unique taste which we cannot refuse to ask more..This gravy totally make us zero with steamed rice and paruppu thogayal.
              Usually this gravy is prepared in two ways. One with coconut masala paste and other with out coconut. I am here going to share both the method and treating all your eyes with this yummy gravy without coconut. Lets go in to the recipe.

Preparation method I

Small round tender eggplant - 10 ~ 12 ( cut into 4 with or without stem)
Peeled small onions - 1 cup
Chopped Tomato - 1 cup
Peeled garlic pods - 20 nos or as required
Tamaring paste - 1 1/2 tbsp, mixed in 1/2 cup of water
Minced cilantro - as required

For masal powders:
Turmeric powder - 1/4 tsp
Kuzhambu milagai thool / sambar powder - 2 ~ 3 tbsp or to taste
Salt - to taste
Water - 1 1/2 cups or as required

For Seasoning:
Sesame Oil - 2tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Cumin - 1/4 tsp
Red chili - 2 nos
Curry leaves - As required

  • Heat oil in a pan or a kadai in medium heat, Throw in cubed eggplant, saute for an minute.
  • Reduce the heat, cover the pan and saute the eggplant till it become soft & glossy. it will take approx 6~8 minutes.
  • Remove the eggplant from the heat and keep it aside for later use.
  • In the same kadai, add 1 tbsp of oil. Add mustard seeds,  allow it to splutter then add remaining seasoning ingredients and saute for a 30 seconds.
  • Add onions and saute it till it become transparent then add garlic and saute it for an minute.
  • Now add the eggplant and mix well. Then add chopped tomatoes and saute it till it become soft or oil leaves the side of the mixture.
  • Now add all masala powder and mix well.  add tamrind water mix well. then add remaining 1 ~ 1 1/2 cups of water or as required.
  • Allow it to boil, adjust salt to taste.
  • When gravy reduced to required consistency or oil sperates from the gravy, trun off the heat.
  • Serve hot with steamed rice with kutoo & thogayal.

Preparation method II
Small round tender brinjals - 10 ~12 ( cut into pieces with or without stem)
Peeled small onions - 1 cup
Tamarind paste - 1 tbsp
Oil - 1 tbsp,
Salt- to taste

For Grinding:
Red chillies - 5~6
Tur dhal - 1 tsp
Gram dhal - 1 tsp
Urad dhal - 1 tsp
Khus khus - 1 tsp
Grated coconut - 1/4 cup

For Seasoning :
Oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - few

  • Roast the grinding ingredients in 1 tsp of oil one by one with out burning. Allow it cool and grind into fine paste.
  • Mix tamarind paste with 1 cup of water and salt.
  • In a  pan, heat 1 tbsp oil , fry eggplants for 7 ~ 8 minutes and keep it aside.
  • In a same pan add 1 tsp of oil and add listed seasoning ingredients, let it splutter.
  • Add onions, fry till onion changes colour then add fried eggplant and mix well.
  • Add tamarind water, ground paste , a cup of water and make it up to required thickness.
  • Allow it boil in low heat till it reduce to required consistency.
  • Garnish it with minced cilantro and serve hot with rice, dosa, ildy..
Notes:Coconut milk can be add instead of grinding along with other ingredients.
Sending this to Blog hop wednesday.

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  1. Slurp, kuzhambu looks super irresistible,definitely fingerlicking gravy..

  2. Wow..the Kuzhambu looks simply irresistible..Yum!

  3. The curry looks super tempting..spicy and yum..bookmarked

  4. Wow!!it looks so delicious and mouthwatering,perfectly done,first time here,following you.Please do drop at my space...

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  6. Tats really nice n it goes well wit pappad..mmmmmmmm yummy:-)

  7. Tats really nice n it goes well wit pappad..mmmmmmmm yummy:-)

  8. I tried the first recipe which turned out to be pretty good kuzhambu. I added 2 table spoons of Shathi sambar powder (the only curry powder I had!)and it was very hot. So ended up adding 3 more table spoons of oil before turning off the stove. The taste hints of "kothsu" which I presume because we satay the eggplant first. Thanks for sharing.


  9. Hi Kalai van,

    Thanks for sharing your thought and i am glad you like it :)

  10. Came out well!! Hats off to you for sharing!!

  11. Hi!
    Recipe came out very well. It's easy to prepare too!Hats off to you for sharing such a good one!!


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