Tag Archives: eggplant 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.

 

 

 

Baby Eggplant (Brinjal) Stir Fry / Kathirikkai Poriyal

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I love this Brinjal anytime, that to I have more attention towards the white Brinjal, which we get in TamilNadu. These white brinjals are rare to get in Bangalore, so whenever Iam to my hometown, never miss white brinjals in my shopping list. This time got this brinjals on the way in NH from Tuticorin to Bangalore in a farm. So this time Iam with a farm fresh white brinjals.

As already told I have been asked for reviews with Eastern Condiments, this time my review is with the other masala – “Vangi Bhath Mix”. Actually this masala is used to flavor the rice but now here I am trying it with a stir fry. The outcome was delicious, the aroma of the masala along with brinjal was excellent and this stir fry would go out well with all mutton curries, fish curries and sambhar. Let us move on to the recipe…

Brinjal Stir Fry with Eastern Condimenats Vangi Bhath Mix

Brinjal Stir Fry with Eastern Condimenats Vangi Bhath Mix

Ingredients:

  • Baby Eggplant / Brinjal – 250 gm
  • Onion – 10 gm
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – a strand
  • Eastern Vangi Bhath Masala – 1 ¼ tsp
  • Turmeric powder – ½ tsp
  • Oil – 3 tsp
  • Salt to taste

Preparation:

  • Take of the stalk and slice the brinjals (eggplant) length wise.
  • Soak the brinjals in water; else it would turn dark brown in color.
  • Chop the onions into fine pieces.
  • Heat oil in a kadai, add mustard, blackgram, cumin seeds and curry leaves. Wait till they crackle.
  • Add in the onions and cook till they turn golden brown.
  • Add in the sliced brinjals (eggplant) followed by EASTERN Vangi Bhaath Masala and salt.
  • Cook them till the raw smell goes off.
  • Pour in a cup of water, cover and cook till the brinjals are done.
  • Remove the lid and keep in medium flame till they become dry.

Serve hot with steamed rice and mutton curry or steamed rice and sambhar.

 

 

Lamb Curry with Dal and Eggplant / Kathirikkai Kari Kulambu / Village Style Mutton Curry

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This is a traditional south Indian Lamb curry, but now I am not sure that how many of us prepare this curry. This one is being a grandma’s recipe so that thought of sharing with you all. This curry tastes good, lamb with the combination of eggplant/brinjal is a heavenly dish, and here I have induced dal also. So let you guys give a try to this dish. Let us move on to the recipe…

Lamb / Mutton curry with Dal and Eggplant

Lamb / Mutton curry with Dal and Eggplant

Ingredients:

  • Lamb / Mutton – ¾ kg
  • Red lentil / Masoor dal – 2 tbsp
  • Eggplant / Baby Brinjal – ¼ kg
  • Coconut pieces – 20 gm (2 tbsp)
  • Onion – 1 ½ no (medium size)
  • Cinnamon – 2” inch stick
  • Cloves – 3 nos
  • Star Anise – 1 no
  • Curry leaves – two strings
  • Garlic – 5 cloves
  • Ginger – 1” inch stick
  • Cumin seeds – 2 tsp
  • Fennel seeds – 1 tsp
  • Black pepper – 1 tsp
  • Red chilies – 6 nos
  • Coriander seeds – 3 tsp
  • Gingelly/Sesame oil – 1 tbsp
  • Salt to taste

Preparation:

  • Chop the onions to medium size. Clean and chop the lamb/mutton pieces into medium size.
  • Dry roast cumin, coriander, black pepper and fennel seeds along with ginger, garlic, red chilies and coconut pieces.
  • Chop the eggplant/brinjal pieces lengthwise into 4 equal portions.
  • Bring them to room temperature and grind all these together by adding little water to a fine paste.
  • Heat oil in a pressure cooker, add cinnamon, cloves, star anise and curry leaves. Wait till they crackle.
  • Add the onions and cook till they turn golden brown.
  • Add in the lamb/mutton pieces along with the red lentils. Cook for few mins till the meat changes in color.
  • Pour in the grounded masala along with salt, turmeric powder and cook till the raw smell goes off and the masala turns dark in color.
  • Add in the eggplant/brinjal pieces and cook for few mins.
  • Pour in two cups of water and let it boil. Cover and pressure cook for 4 whistles.
  • Transfer it to a bowl.

Serve hot with steamed rice and omelette. Also it goes out well with dosa.