Ennai Kathirikkai Kuzhambhu Recipe

A spicy and tangy curry that is usually served with steamed rice.

This is one of those typical South Indian delicacies that makes us salivate at the mention of its name. Tender brinjals are stuffed with a spice mix and cooked in a tamarind based sauce. This goes great with hot steaming rice as well as curd rice. There are uncountable recipes for this kuzhambhu – with/without tomatoes, with/without coconut etc. Cooking is to enjoy and not to follow any rules 🙂 So just use your imagination and make your own curry with sauteed tender brinjals. I also prepare this in many ways. I will post the other versions soon. Whatever is the method, this is indeed appetizing!

ennai-kathirikkai-kuzhambhuBrinjals are also known as Eggplant, Aubergine, Melongene, Garden Egg or Guinea Squash.

Cuisine : Indian – Tamilnadu
Category : Curries for rice
Serves : 3

Preparation Time : 10 min
Cooking Time : 20 min


Dry roast coriander seeds, red chillies, chana dal, urad dal, grated coconut & powder → Discard the stalk of the brinjal → Cut into four leaving the bottom intact & stuff with the spice powder → Heat gingelly oil in a pan → Add mustard, fenugreek, chopped onions, garlic, curry leaves, asafoetida & saute till golden brown → Add the brinjals & saute till the skin colour changes → Add the tamarind extract, salt, turmeric powder & boil till the raw smell goes → Add the sambar powder, left over spice powder & cook till the raw smell disappears and the oil separates.



  • 10 Small Brinjals
  • A small lemon size Tamarind
  • 1 Onion
  • 2 big cloves Garlic
  • A sprig of Curry Leaves
  • 2 tsp Sambar Powder
  • 1/4 tsp Asafoetida
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Mustard
  • 1/4 tsp Fenugreek
  • 2 tbsp Gingelly Oil
  • Salt as required
  • Water

  To dry roast & powder:

  • 1 tbsp Coriander Seeds
  • 2 Red Chillies
  • 1 1/2 tbsp Chana Dal
  • 1 1/2 tbsp Urad Dal
  • 3 tbsp Grated Coconut

1. Chop the onion and garlic.
2. Soak tamarind in half cup of water and extract the juice.
3. Dry roast coriander seeds, red chillies, chana dal & urad dal till they turn brown. Add the coconut at last and dry roast till the moisture evaporates and the colour of the coconut changes. Grind to a powder in a mixer grinder. Now the spice powder is ready.
4. Wash the brinjals and discard the stalk. Cut them into four, leaving the bottom intact. Stuff them tightly with the spice powder. Reserve the left over spice powder.
5. Heat gingelly oil in a pan. Add mustard and wait till it splutters. Then add fenugreek, chopped onions, garlic and curry leaves. Saute with a pinch of salt till they turn golden brown. Add asafoetida and mix well.
6. Add the brinjals and mix with the onions without breaking them. Cover and cook till the skin of the brinjals change colour. Mix them in between carefully.
7. Add the tamarind extract, water, salt, turmeric powder and let it boil till the raw smell disappears.
8. Now add the sambar powder and left over spice powder. Mix well.
9. Cook till the raw smell goes and the oil separates. Serve hot.


  • Use tender brinjals for an excellent taste.
  • To avoid cutting the brinjals into two accidentally, cut the brinjals with the tip of the knife carefully.
  • You can also add cumin seeds & pepper corns for the spice powder.

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