Puli Kathrikka (Tamarind eggplant curry)

The need to do something different with eggplant/brinjal led to this recipe.

Coincidentally, there is a dish named Puli Kathrikka in the Tamil cuisine. This recipe has no linkage to that though.


3 cups Eggplant/Brinjal cut into cubes

1 tbsp Vegetable oil

1 tsp Black mustard seeds

1/2 tbsp Turmeric powder

1/2 tbsp Kashmiri red chilli powder

1/2 tbsp Coriander powder

1/2 tbsp Cumin (Jeera) powder

2 tbsp Ginger garlic paste

1 tbsp Tamarind paste

4 cups Water

Salt to taste


1. Mix the 4 spice powders along with ginger-garlic and tamarind paste to make a very thick paste

2. In a pan heat the oil till just smoking

3. Add the mustard seeds and let them crackle

4. Mix in the eggplant pieces to this along with salt. Cook until slightly softened

5. Add the thick paste to this and cook for 3-4 minutes while stirring

6. Once the paste is cooked, pour the water into it and mix well so that no masala lumps remain

7. Cook open for 10 minutes or until the amount of water has halved

Serve hot over rice with some ghee

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