Tag Archives: brinjal recipe

Tangy Brinjal Curry / Kathirikkai Pulikulambu

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This brinjal curry is made with Indian baby eggplants and it is one of the authentic and traditional recipes of south Indians. I love this curry to the core, my mom use to prepare this curry atleast once in a week. In this curry the baby eggplants are cooked with few spices and tamarind extract.

It is served as lunch with steamed rice. This curry goes out well with fish fry particularly saradine (chala meen), egg omelette and when it comes to vegetarian it goes out well with cabbage Stir-Fry and Appalam/Pappad.

Since its Friday, Iam taking this authentic tamilian curry to Fiesta Friday #78  hosted by Angie @ thenovicegarderner. Let us move on to the recipe…

Check out my other vegetarian curries, stir-fry and deep-fry recipe in this link: https://madraasi.com/main-course/vegetarian/

Tangy Eggplant Curry / Kathirikkai Puzhikulambu

Tangy Eggplant Curry / Kathirikkai Puzhikulambu

Ingredients:

  • Baby Eggplant – 6 nos
  • Onions – 1 ½ nos
  • Tomato – 1 nos
  • Turmeric powder – ½ tsp
  • Chili powder – 1 ¼ tsp
  • Coriander powder – 2 tsp
  • Tamarind – a lemon size (big)
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Fenugreek seeds / Vendayam – ¼ tsp
  • Curry leaves – a sprig
  • Oil – 1 tbsp
  • Salt to taste

Making of Pulikulambu / Tangy Eggplant Curry –

Preparation:

  • Peel and chop the onions to small pieces. Chop the tomatoes into small pieces.
  • Wash and cut the eggplant into 4 equal halves (lengthwise) and soak them in water, to avoid from decolorizing.
  • Prepare Tamarind Extract.
  • Heat oil in a pressure cooker, add in the mustard, cumin, fenugreek seeds and then curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Add the chopped baby eggplants, followed by all spice powders and required amount of salt. Cook for few mins, until the raw smell goes off.
  • Pour in the tamarind extract and bring it to boil.
  • Cover with the lid and wait for 2 whistles. Remove the lid, when the pressure subsides.
  • Keep in medium flame, until the gravy becomes thick and the oil floats on the top of the gravy.

Serve hot with steamed rice. I have accompanied this with fish fry.

Note: This curry stays fresh for 48 days at room temperature.

 

 

 

Prawn Curry with Brinjal and Drumstick / Yera Murungakai Kathirikkai Kulambu

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Already I have shared few prawn and dried prawn recipes, but this one is completely different from other curries. I have cooked prawns/shrimps in both brinjal (baby eggplant) and drumstick with ground coconut paste and few spices.

The taste of the curry would be delicious, I could say a finger licking curry and when served with steamed rice not words for the taste of this curry, since you get the flavors of both brinjal and drumstick. This is an authentic and traditional recipe of south Tamilnadu, India. Also my mom use to prepare this quite often. You can also adapt this recipe, when you got little quantity of prawns/shrimps. Let us move on to the recipe…

Prawn curry with Brinjal and Drumstick

Prawn curry with Brinjal and Drumstick

Ingredients:

  • Prawns / Shrimps – 250 gm
  • Drumstick – 1 no
  • Brinjal / Baby Eggplant – 150 gm
  • Onion – 1 no
  • Tomato – 1 no
  • Curry leaves – a sprig
  • Turmeric powder – ¼ tsp
  • Chili powder – 1 ¼ tsp
  • Coriander powder – 2 tsp
  • Cumin seeds – 1 tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Fenugreek seeds – ¼ tsp
  • Grated coconut – 4 tbsp
  • Salt to taste
  • Oil – 1 tbsp

Preparation:

  • Clean and take out the head of the prawn. Do not throw away the prawn head, chk out this prawn head fry recipe.
  • Peel and finely chop the onions and tomatoes.
  • Chop the brinjal/baby eggplant lengthwise and soak it in water to avoid decolourisation.
  • Chop the drumstick to 3” inch size. Grind the grated coconut along with cumin seeds by adding little water to a fine paste.
  • Heat oil in a kadai, add mustard, split black gram, fenugreek seeds and curry leaves. Wait till they crackle.
  • Add in the onions and cook till they turn transparent.
  • Add in the tomatoes and cook till they are mushy.
  • Add in the sliced brinjal along with all the spice powders and cook till the raw smell goes off.
  • Add in the drumstick pieces with ground coconut paste and cook for few min by sprinkling water, until the raw smell goes off.
  • Pour in a cup of water, let it boil and then add prawns to it. Cover and cook till the prawns are cooked.
  • Remove the lid and keep in low flame, until the oil floats on the top of the curry.

Serve hot with steamed rice.

 

Mixed Vegetable Stir-Fry (Cabbage, Drumstick and Brinjal)

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This is my second mixed vegetable stir-fry; we use to go out for dinner and lunch atleast once in a week to Anjappar, Indira nagar. I had this stir-fry with my meals, it was good and the combination of these vegetables was too good and thought of trying out this dish at home. Finally, I prepared this for my Tamil New Year lunch. Let us move on to the recipe…

Mixed Vegetable Stir-Fry

Mixed Vegetable Stir-Fry

Ingredients:

  • Onions – 1 no
  • Brinjal – 150 gm
  • Drumstick – 1 ½ nos
  • Cabbage – 150 gm
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – two strings
  • Chili powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Toor dal / Pigeon pea – ½ tbsp
  • Grated coconut – 2 tbsp
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Peel and finely chop the onions.
  • Wash and finely chop all the vegetables.
  • Pressure-cook the dal / pigeon pea for two whistles.
  • Heat oil in a kadai, add mustard, split black gram and curry leaves. Wait until they crackle.
  • Add in the onions and fry until they are golden brown.
  • Add all the chopped veggies along with all the spice powders and salt, cook for few mins until the raw smell goes off.
  • Pour in a cup of water and cover with lid. Cook for few mins until the vegetables are well done.
  • Remove the lid, add the grated coconut and cook until the raw smell goes off and it becomes dry.

Serve hot with steamed rice as side dish for lunch.