Tag Archives: eggplant

Ennai Kathirikai Kuzhambu


Ennai kathirikkai kuzhambu is yet another “Mom’s recipe”. Whenever she gets small brinjals from the grocery store, she prepares this dish. If you love brinjal, then this is a must-try recipe. This Stuffed Brinjal kuzhambu goes well with any fried curry/ paruppu usili.

Ennai Kathirikai Kuzhambu

Preparation Time : 10 mins | Soaking Time :15 mins | Cooking Time : 30 mins | Serves : 3

Category:Rice Accompaniments


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 – 3 ( 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 (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

brinjal annd beans

  • 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

brinjal annd beans1

  • Cook till the gravy thickens. Serve the Kuzhambu with Rice and any side dish. We had it with Beans Paruppu Usili


My Notes:

  • Coconut can added in a spice powder
  • For Kuzhambu, shallots and garlic can be added


Brinjal Rice – Vangi Bath


When it comes to brinjal i have many favorites  like Gotsu, brinjal rice and stuffed brinjal, Enna Kathirikai Kuzhambu, Sutta kathirikai Chutney. Brinjal rice is great for lunch box. As a kid, this Brinjal Rice with carrot raita and fryoms was one of my favorite options. Even if you are not a big fan of eggplant, cant say no to brinjal rice. The powder we add is flavorful and makes the rice extra special.

Brinjal Rice

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 3


Ingredients :

Rice – 1 cup (I used regular rice but basmati rice can also used)

Brinjal – 2 cups, diced

Sesame Oil – 2 tsp

Salt – as needed

Turmeric powder – a generous pinch

To temper:

Sesame Oil – 1/2 tsp

Mustard seeds -1/4 tsp

Channa dal – 1 tsp

Urad dal – 1 tsp

Peanut – 1/4 cup

Vangi Bath Powder:

Channa Dal  – 1 tbsp

Coriander seed – 1 tbsp

Dry Red Chilli – 3 (According to your spice level) Sesame seeds – 1/4 tsp

Peanuts – 1 tbsp + 1 tsp



  • Cook rice with 1:2 water for 2 whistles, and after the steam is naturally released, spread the rice in a wide pan
  • Dry roast all the ingredients mentioned under “Vangi Bath Powder’ till they are golden brown. Switch off and set aside. Once they come to room temperature grind it without adding water

kuzhambu and kai1

  • Add 1 tsp  of oil to the pan and saute the brinjal with salt until the brinjal get cooked. Keep the cooked brinjal aside
  • Add 1/2 tsp of oil and add the mustard seeds, urad dal, channa dal, curry leaves and peanut till they become golden brown, and keep aside


  • Add the tempered ingredients, 1 tsp of oil and vangi bath Powder to the pan containing rice and mix gently. Check for the seasoning and add salt if required. Serve the vangi bath with any raita/fryoms



My Notes:

Same recipe can be used to prepare bell pepper rice