Spicy Eggplant Curry

“Fiery flavors dance in every bite of this tantalizing Spicy Eggplant Curry. Prepare your taste buds for a journey of intense satisfaction!”


  • 2 cups chopped eggplant (about 1 medium-sized eggplant)
  • 1 lemon-sized ball of tamarind, soaked in water and strained for juice
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 2-3 cloves of garlic, minced
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 sprig curry leaves
  • 2 tablespoons oil (preferably sesame oil)
  • 1 teaspoon turmeric powder
  • 2 teaspoons red chili powder (adjust to taste)
  • 2 teaspoons coriander powder
  • 1 teaspoon sambar powder (optional)
  • Salt to taste
  • Fresh coriander leaves for garnish


  1. Heat oil in a pan or kadai over medium heat. Add mustard seeds and fenugreek seeds. Let them splutter.
  2. Add chopped onions and minced garlic. Sauté until onions turn translucent.
  3. Add chopped tomatoes and cook until they turn mushy.
  4. Now, add chopped eggplant (kathrikai) to the pan and mix well with the onion-tomato mixture.
  5. Dissolve tamarind extract in water and pour it into the pan. Add turmeric powder, red chili powder, coriander powder, sambar powder (if using), and salt to taste. Mix well.
  6. Let the kuzhambu (gravy) come to a boil. Then reduce the heat and let it simmer for about 15-20 minutes until the eggplant is cooked through and the gravy thickens.
  7. In a separate small pan, heat a little oil. Add curry leaves and fry until they turn crisp. Pour this tempering over the kuzhambu and mix well.
  8. Garnish with fresh coriander leaves.

Your delicious Kathrikai Kara Kuzhambu is ready to be served! Enjoy it hot with steamed rice or any Indian bread of your choice.

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