Yennai Kaththirikkaai Kuzhambu (Brinjal Kuzhambhu)


Eggplant or Brinjal, is a very low calorie vegetable and has healthy nutrition profile; good news for weight watchers! The veggie is popularly known as aborigine in the western world. Generally, these veggies falls into two broad categories, either oval shaped or thin and elongated.

Health benefits of Eggplant (aubergine). Eggplant is very low in calories and fats but rich in soluble fiber content. Eggplant is effective in the treatment of high blood cholesterol.  It contains good amounts of vitamin B5, Vitamin 6, and thiamin (vitamin B1), niacin (B3). I prepared this spicy and tangy ennai Kathirikai kuzhambu for the weekend lunch. It tasted great.


Small/baby eggplants – about 8 to 10 cut into 4 quarters

Cooking oil – 3 tbsp

Tamarind soaked in warm water – about the size of a small lemon

Asafetida – 1/2 teaspoon

Curry leaves – a few

Jaggery – 1 teaspoon

Salt to taste

To dry fry and grind into a coarse powder: 

Channa dhal – 2 tbsp

Urad dhal – 1tbsp

Dried red chillies – 6 no

Coriander seeds – 1 tbsp

Curry leaves – few


  • Soak the tamarind in hot water and extract juice and  keep aside.
  • Dry fry Chenna dhal, Urad dhal, dried red chillies and coriander seeds, curry leaves one after the other, grind into a coarse powder, mix with asafetida and some salt and keep aside.
  • Now slit the Kathirikai and Stuff above the powder and keep aside the remaining powder.
  • Place all stuffed eggplants in a microwave plate and cook it for 5 minutes in the microwave.
  • In a cast iron pan, heat cooking oil, pop mustard seeds, add curry leaves and place the stuffed eggplants neatly and cook evenly by turning them until they become soft.
  • Once the eggplants are soft, add the remaining powder and sauté for 3 minutes.
  • Add the tamarind juice and some more salt .Boil for 10 minutes on medium heat or until the rawness of the tamarind goes away.
  • Add Jaggery and mix in well and turn off the stove.

Serve hot with steamed rice.

Source: sadhanakitchen


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