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Brinjal Curry for Biryani – Ennai Kathirikai

Brinjal Curry for Biryani - Ennai Kathirikai

Brinjal Curry for Biryani – Ennai Kathirikai

This is the Brinjal (Eggplant) Curry that is famously served with the Ambur Biryani.  A nice coconut based gravy, middle spiced – this gravy goes well the the Famous Arkot Biryani.

Brinjal Curry for Biryani – Ennai Kathirikai

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Recipe Name: Brinjal Curry for Biryani – Ennai Kathirikai
Recipe Type: Vegetarian / Curry
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 10
Cook time: 15 minutes
Total time: 25
Yield: 4 servings

Brinjal Curry for Biryani – Ennai Kathirikai


  • 4 small purple eggplants (brinjal)
  • ¼ tsp mustard seeds
  • few curry leaves
  • ½ tsp whole black pepper corns
  • 1 large onion
  • 1 large tomato, chopped
  • 2 tsp ginger garlic paste
  • 1 tsp tamarind soaked in 1 Tbsp hot water
  • 2 tsp jaggery, powdered
  • ¾ tsp cumin seeds
  • a large pinch of fenugreek seeds
  • ¾ – 1 Tbsp chilli powder (to taste)
  • 1 ½ Tbsp coriander powder
  • ½ tsp turmeric powder
  • ¼ cup grated coconut
  • ½ tsp kasakasa / poppy seeds
  • a handful of coriander leaves
  • 4 tsp oil, divided
  • ¼ tsp mustard seeds
  • 1 long green chili, sliced


  • Grind the coconut and poppy seeds together to a smooth paste – set aside.
  • Grind half the onion with cumin, fenugreek, chill powder, coriander powder and turmeric powder. Set this paste aside as well.
  • Dice the remaining onion.
  • Cut each eggplant (brinjal) into quarters, I cut into quarters keeping the stem intact- for presentation.
  • Heat half the oil in a wide pan.
  • Add mustard seeds, black pepper and curry leaves.
  • Allow the mustard seeds to crackle.
  • Add the  diced onion and the brinjal. Stir and fry on medium heat, till the onions are soft and the brinjal has changed in  color. Add the onion spice paste, along with the chopped tomato and ginger garlic paste.
  • Cook on low, stirring until the raw smell of garlic and spices dissipates. About 2 minutes.
  • Add the coconut-poppy seeds paste, jaggery, tamarind extract, salt to taste and about 2 cups of water.
  • Cover and cook on medium low heat, till the brinjal is tender and the gravy is nice and thick. Remove curry to serving dish.
  • Heat remaining oil in a small pan.
  • Add the sliced green chili. Allow to change color and pour over the top of the curry along with the oil.
  • Garnish with coriander leaves.
  • brinjal curry for ambur biryani : arkot biryani

    Served with Ambur Biryani

Brinjal Curry for Biryani – Ennai Kathirikai

Make sure you grind the coconut to a very smooth paste, to prevent the curry from being gritty.
Avoid adding too much water, the gravy is meant to be thick.

Key Ingredients: Eggplant, Onion, Tomato, Ginger, Garlic,Green Chilli, Coconut, Spices, Spices, Salt, Jaggery, Tamarind

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