Ennai Kathirikka is an easy to make curry served with steamed rice. It is a traditional dish prepared in Tamil Nadu. This curry is the best alternative to either the normal sambar/dhal curry or Rasam. This dish can be made by stuffing (roasted and powdered lentils and chillies) inside the brinjal and the gravy can prepared in the same way. I have given here the easy version of this recipe.


Egg plant/ Brinjal- 8-10
Onion, chopped- 1
Garlic, whole- 3 cloves
Tomatoes, chopped- 2-3
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 tablespoon
Coriander powder- 1 tablespoon
Tamarind - gooseberry size
Curry leaves- 1 sprig
Oil- 5 teaspoons


  • Cut each brinjal crisscross from bottom towards the stem leaving a centimeter intact and immediately soak in water, to avoid browning.
  • Soak tamarind in water and take the extract.

  • Heat three teaspoons of oil in a pan and slightly roast this brinjal by sprinkling a  little salt while frying. Roast till the colour of the skin slightly changes and becomes slightly soft.
  • Heat two teaspoons of oil in a pan and cook the onion till soft; then add the garlic cloves and cook for some more time.
  • Add the tomatoes and salt;cook till soft and mushy.
  • Add turmeric powder, chilli powder, coriander powder and cook for a minute.
  • Add the tamarind extract and allow to boil; cook till the raw smell of the tamarind leaves.
  • Add the roasted brinjal and cook inside the gravy till soft. Check for salt and add if required. Sprinkle curry leaves and switch off the gas.
  • Note: You can also add 2 tablespoons of ground coconut paste with jeera and allow to boil for once to make this curry.
  • Season with mustard seeds if you like.