Go Back

Ennai Kathirikai Kuzhambu | Brinjal Kulambu

5 from 1 vote
Print Pin
Course: Kulambu
Cuisine: Indian
Author: Vidya srinivasan


  • Eggplant/Brinjal/Aubergine- 8 preferably small brinjal, since I didn't have them, used medium sized
  • Tamarind - lemon sized
  • Salt - as needed
  • Spice Powder:
  • Channa dal/bengal gram - 1 tbsp
  • Coriander seeds/Dhania -1 tbsp
  • Urad dal - 1/2 tsp
  • Red chillies - 2 Adjust according to your spice level
  • Black Sesame seeds - 1/2 tsp
  • Fenugreek - 1/8 tsp
  • Rice - 1/4 tsp
  • Pepper - 1/4 tsp
  • To Temper:
  • Mustard seeds -1/4 tsp
  • Fenugreek - 1/8 tsp
  • Asafoetida/hing - a generous pinch
  • Curry leaves - one spring
  • Sesame Oil - 2 tbsp + 1/2 tbsp Typical 4/5 tbsp are used but I have reduced


  • Soak tamarind and extract the juice
  • Dry roast the ingredients mentioned under spice powder till golden brown and switch off. Grind into a coarse powder.
  • Wash Eggplant, discard the stem and make two cuts leaving the bottom intact. Stuff the Eggplant with the spice powder and keep it aside
  • Add oil to that pan and add the items under 'to temper' and let it splutter. Add the stuffed brinjals, turmeric powder and salt for brinjal. Cook on low flame, stirring it occasionally till the eggplants are half cooked. Add tamarind extract, the remaining spice powder and salt for gravy
  • Cook till the gravy thickens. Serve the Kuzhambu with Rice and any side dish. We had it with Beans Paruppu Usili
Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!