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Kathirikai Curry |Brinjal Fry |

Easy and yummy Brinjal curry. Tastes great with variety rice
5 from 8 votes
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Course: Poriyal
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Author: Vidya Srinivasan


  • Brinjal - 6 sliced and soaked in water
  • Turmeric powder - 1/8 tsp
  • Sambar powder - 1 teaspoon + 1/4 tsp
  • Cumin powder - 1/4 tsp
  • Coriander powder - 1 tsp
  • Tamarind extract - 1/2 tsp
  • Salt - as needed
  • To temper:
  • Oil - 1 tbsp
  • Mustard seeds - 1/4 tsp
  • Channa dal - 1/2 tsp
  • Curry leaves - few
  • Asafetida - generous pinch


  • Add oil to the pan and cook on medium heat. When the oil becomes hot add the ingredients under "to Temper"; let it splutter
  • Add the chopped Brinjal and reduce the heat between low to medium (I usually cook at 4). Sauté the Brinjal for a minute
  • Add all the other ingredients and continue cooking for 12- 15 minutes or till the Brinjal are cooked to the desired consistency. Sprinkle little water if required


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  1. Use a flat base wide pan for even cooking
  2. If you are using a iron skillet oil quanity may vary
  3.  Onions can be added after tempering
  1. To speed up the cooking process you can cover Brinjal with a lid till it's 3/4 done
  2. Adjust the cooking to time according to the consistency you desire. If you want it to a roast cook for some more time
  3. Thinly sliced Brinjal cook faster
  4.  Peanut can be added for extra flavour
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