Brinjal Karai kuzhambu-Variation 1

This Brinjal Karai kuzhambu is one of our family's most favorite one. This is a perfect combo for rice, and I also love to have it with Chapathies / Roties. Rolling out Roties with these Brinjals inside...mmm..I'm telling you, the taste and texture is so mesmerizing.

We pick veggies from the stores according to the recipe that we are planning to make. But at times, we plan the recipes according to the veggies we see them at stores. The second statement was true this time, when I saw these cute chubby brinjals / baby eggplant/ kathirikkai. These cute brinjals are adorable before and after cooking.

This kuzhambu is one of our family's most favorited one. This is a perfect combo for rice, and I also love to have it with Chapathies / Roties. Rolling out Roties with these Brinjals inside...mmm..I'm telling you, the taste and texture is so mesmerizing.

Brinjal Karai kuzhambu-Variation 1

Prep time : 5 min
Cooking time : 12 min
Yeild : Serves 4

500g of Brinjal / Baby eggplant / Kathirikkai
1 Onion
1 Tomato
1 Stalk of Curry Leaves
1 tsp of Chili Powder
1 tsp of Coriander Powder
1 Lemon Size ball of Tamarind
Salt to taste

Ingredients For Seasoning::
1 tsp of Mustard
1 tsp of Black Gram / Urad Dal
1 tbsp(Preferably Gingelly Oil) of Cooking Oil

Ingredients For Grinding::
1 tbsp of Bengal Gram / Kadalai Paruppu
1 tbsp of Black Gram / Ulundam Paruppu
1 tsp of Coriander Seeds
2 tbsp of Grated Coconut
1 tsp of Fenugreek Seeds / Vendayam
1 tsp of Cumin Seeds / Seeragam

How to make:

Wash and clean the veggies. Slit the brinjal like in this picture makes them to get cooked evenly.

Slit all the remaining brinjal, chop onion and tomato. Soak tamarind in water and extract the juice and keep aside.

In a plate gather all the ingredients in the table "For Grinding".

Roast these ingredients in 1 tsp of cooking oil, till they become evenly  golden brown. Bring it down to room temperature and (dry)powder them in the mixer.

In a pan, add cooking oil followed by mustard seeds, black gram and curry leaves. Let the mustard to splutter in the oil, then add chopped onion, saute till it becomes pink. Add chopped tomatoes. Once the tomatoes started cooking add 1 tsp of salt, this makes the tomato and onion to become pulpier.


Once tomato and onion blended well add the slitted brinjals and saute them for couple of minutes. Once purple color of the brinjal changes, add chili powder and coriander powder. Saute them for 1 min.

Add tamarind juice and 2 cups of water and bring it to boil. And add the ground powder, keep it in the simmer flame for approximately 10 min. This variations of kuzhambu tends to become thicker once it cools down. So adjust water according to your desired consistency.

Serve it with steamed rice, and the left over can also be served with roties / chapathies.

Serving Suggestions:
This tangy gravy is best for steamed rice. I love to have the left over of this kuzhambu with South Indian breakfast items like Idly, dosas.

Tips and Variations:
Add any vegetable in the place of brinjal to make different variety of this kuzhambu.
If you are planning for little more, then adjust the quantity with the amount of grated coconut in this recipe.

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  1. I love brinjal Kara kuzhambu, yours looks awesome...

  2. love it with ragi kazhi :)

  3. I am eggplant lover, surely going to try this way. looks amazing.

  4. Big fan of this to eat with kootu

  5. Love this kuzhambu, fingerlicking gravy.

  6. Simply stunning and inviting.

  7. Delicious eggplant karakuzhambu. Love it.

  8. One of my favorite.yummy.............

  9. You have not mentioned whether to stuff the powdered ingredients into the brinjal or add it up to the gravy at the end. I feel this is a very imp step you have missed. Otherwise I am sure the suggested gravy will be mouthwatering........!

    1. Thanks Prema for intimating, the ground ingredients should be added when kuzhambu is half done. As the coconut could loss its creamy flavor, if added in the beginning.


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