Brinjal Masala | Kathirikai Masala Curry

✨ “Where tangy tamarind, earthy brinjals, and bold spices come together for a comforting curry!” ✨

Brinjal Masala (Kathirikai Masala Curry) is a hearty South Indian dish that transforms the humble brinjal into a flavor-packed delicacy. Simmered with tangy tamarind pulp, aromatic spices, and a touch of jaggery for balance, this curry offers the perfect blend of spicy, tangy, and slightly sweet notes. Whether served with hot rice, roti, or dosa, it’s a comforting dish that brings traditional home-style cooking to your table.

🛒 Ingredients

Main Ingredients:

• Brinjal – 500 gms (chopped, soaked in water)
• Onion – 2 (roughly chopped & ground to paste)
• Tomato – 2 (chopped)
• Green chili – 2 (slit)
• Ginger garlic paste – 1 tbsp
• Coriander leaves – handful
• Oil – as required
• Water – as needed
• Salt – to taste
• Jaggery – 1 tbsp
• Tamarind pulp – 1 cup

Masala & Whole Spices:

• Turmeric powder – ½ tsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Garam masala – 1 tsp
• Hing – a pinch
• Fennel seeds – ½ tsp
• Cloves – 2
• Cinnamon – 1 small stick
• Bay leaf – 1

👩‍🍳 Instructions

Step 1: Prep Work

• Chop brinjals and keep them in water to avoid discoloration.
• Grind onions into a smooth paste (without adding water).

Step 2: Tempering & Onion Base

• Heat oil in a cooking pan.
• Add cloves, cinnamon, and bay leaf. Saute for a few seconds.
• Add fennel seeds, followed by ground onion paste.
• Cook until the raw smell disappears.
• Add ginger garlic paste and saute until fragrant.

Step 3: Tomato & Masala

• Add salt and turmeric powder, mix well.
• Add green chilies and chopped tomatoes.
• Cook until tomatoes turn mushy.
• Add coriander powder, cumin powder, garam masala, and hing.
• Mix well, cover, and cook until oil releases from masala.

Step 4: Brinjal & Tamarind

• Add chopped brinjals, mix well with the masala.
• Add tamarind pulp and little water if required.
• Cover and cook until brinjals turn soft and fully absorb the flavors.
• Adjust salt if needed.

Step 5: Finish & Serve

• Add jaggery and mix well.
• Garnish with coriander leaves.
• Turn off flame and rest covered for 5 minutes before serving.

🍽️ Serving Suggestions

• Serve hot with steamed rice and papad for a comforting meal
• Tastes great with chapati, roti, or dosa
• Can be paired with curd rice as a tangy side

💡 Tips

• Always soak chopped brinjals in water to avoid browning
• Adjust tamarind pulp as per sourness preference
• Add jaggery at the end to balance tangy flavors
• Fry onion paste patiently — it gives depth to the curry

🧊 Storage

• Stays fresh for up to 2 days in fridge
• Flavors deepen after resting — reheating makes it taste even better
• Store in airtight container and reheat before serving

🌿 Health Benefits

Brinjal (Eggplant)

• Low in calories and high in fiber — supports digestion
• Rich in antioxidants and vitamins
• Helps manage cholesterol levels

Tamarind & Jaggery

• Tamarind aids digestion and adds natural tang
• Jaggery is a healthier sweetener rich in minerals

“Simple brinjals, bold South Indian flavors.”

Video Tutorial