Kathirikkai poriyal (Brinjal Curry)

Brinjal is my all time favourite curry. Whenever this curry is made at home, I make sure that I have a large portion of it.  I like the way my amma makes this recipe and I followed her method. My thatha and I are hard core fans of this curry.  We take a ladle of curry, mix it with plain rice and eat it as such. Ya it is super delicious. But after my wedding, I almost stopped buying this vegetable since my husband doesn’t like it. But now, I have started using this vegetable again in my home. He also eats this vegetable. Because it has a lot of health benefits. They are low in calories and rich in fibre. It has a good amount of essential vitamins. It is also rich in copper, iron, manganese and potassium. Potassium helps in counter pressing (hypertension) effects of Sodium.



Brinjal – 1/2 kg

Vaangibath powder – 2 tbsp

Turmeric powder- A pinch

Salt –  To taste


For Seasoning

Gingelley oil – 1 tbsp

Mustard seeds – 1 tsp

  • Wash the brinjals well and remove the stem.
  • Cut the brinjal  lengthwise into eight pieces and place it in bowl with water. This will prevent the oxidation and the brinjal will retain the colour.
  • Pressure cook it with turmeric powder and salt for three whistles.
  • Drain the water.
  • In a kadai, add oil and splutter mustard seeds. Once they crack, add vaangibath powder and saute for a minute.
  • Now add the cooked brinjals and mix well.  If you wish, sprinkle a tsp of oil and vaangibath powder.
  • You can serve this as a side dish for rasam rice, Podi potta kuzhambu rice and curd rice. Also you can mix this curry with plain rice and eat.

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