Kathirikai Theyal/Brinjal curry

Kathirikai Theyal/Brinjal curry

Brinjal curry/Kathirikai theyal is a tangy spicy curry, paticularly in Tamilnadu this will be a common dish in all the homes… I did this curry with in 15 mins includes grinding chopping every thing..

 No wonders i did in pressure cooker… this will a handy method for all the busy mom’s… with in 15 mins a yummy tangy traditional touched curry.. The same curry can do in kadai too..it take few more mins to finish the whole preparation… dont you think to stop here and look at the method… go on… try and let me know how it turned for you..
Brinjal/Kathirikai- 3 nos
Pearl Onion/Sambar Onion- 1/2 cup 
Garlic- 4 pods
Tomato- 1
Tamarind- small Lemon size ball
Oil- 2 tsp
Mustard seeds- 1 tsp
Methi/Fenugreek Seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Curry Leaves- 1 spring
Roast and Grind:
Coconut- 1/4 cup
Pearl Onion/Sambar Onion- 3 nos
Garlic- 2 nos
Curry Leaves- 1 spring
Pepper- 1/2 tsp
Jeera- 1/2 tsp
Methi/ Fenugreek Seeds- 1/4 tsp
Red chillie powder- 1tsp
Coriander powder- 1tsp
Turmeric powder- 1/4 tsp
Sambar powder(Home made/Store bought)- 3/4 tsp


* Peel the pearl onions and Chop them, chop the tomatoes, Crush 2 garlic pods

* Put the Tamarind in 1 cup of boiling water to squeeze the extract.

* Cube the Brinjal and soak in water.. to avoid color changing.

* Dry roast all the ingredients in the Roast and Grind table.. in medium flame for 4-5 mins..

* Make it cool and Grind to a fine paste.. it should in buttery…

* Heat the Pressure pan with Oil, temper it with mustard, methi seeds, urad dhal and curry leaves.

* Saute the onions for few mins add in the crushed garlic and garlic pods in it..

* Add in the Chopped Tomatoes and cook for 3-4 mins.

* Add in the Cubed Brinjal and Saute for 5 more mins in medium flame.

* Add the Grounded Paste, salt, and tamarind water..

* Cover the Pressure Cooker and cook it for 1 whistle..

Wait for the pressure release and relish the curry..

Kathirikai Theyal/ Brinjal curry
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