This Kathirikkai Kuzhambu (Brinjal Curry) is the most glorious heirloom that my grandmother just forgot to pass on to any of us. Whenever she made this curry, she always made it alone – none of us were ever allowed in the kitchen. It was her secret and she took it with her to the grave- I suspect witchcraft. But it is the most delicious thing I’ve ever had in my entire life and anyone who’s tasted it will agree. So yeah, magic sounds about right!
Every time I think of her, I can always taste this curry in the back of my mind. It’s like a shimmering silver thread in my pensive that’s tethered to my memory of her, and I’ve never let myself forget it. Ever since I started cooking, I’ve been trying to replicate it, and after about a decade of trials, I think I’ve gotten pretty close to the real deal. To me, it’ll never be as good as she made it, but I’ve made my peace with that.
For those of you without any emotional bond to my grandmother, this is still an insanely delicious curry. It’s even turned a couple of Brinjal haters around! No one who’s tried it has stopped with a single helping. You just can’t resist going back for a little bit more.
The magic ingredient in this curry is the curry powder. Might seem like too many ingredients, but these are quite common in an Indian pantry. Just dry roast the ingredients until fragrant and golden brown. Then grind to a fine powder.
Just be sure to not make too large a batch. The fresher the spices, the more fragrant and flavourful the curry. The quantities given here should last you a couple of batches, and when you need it again, just grind it fresh. It’s neither difficult nor complex, but the freshness of this one ingredient is the essence of this curry.
Once ground, be sure to spread it out on a large plate to let it cool- condensation would spoil the powder. Store in an air-tight container until ready to use.
Besides the curry powder, there are just fairly a few more ingredients you’ll need. If you already have the powder ready, then assembling this curry is simply a matter of time.
Like an apple, Brinjal / Eggplant oxidizes and turns brown when exposed to air. So as you cut it, be sure to plunge the slices in water. Once you’re done chopping, drain completely and toss in turmeric to prevent oxidization.
If you can manage it, try to get the Indian Brinjal – short, round and purple. There are so many other varieties of eggplant, but this works best! Just make sure that the stalk/crown is a beautiful green.
Temper mustard, cumin and curry leaves in copious amounts of oil. This is one dish where I do not let a little oil frighten me. My grandmother’s curry would have an inch of oil floating above it, so much that my mother would (in complete panic) drain some of it out and cook with it for a week! I’ve used far less than she would have – so if you dare, flood it with oil!
To this tempered oil, add chopped onions, ginger, garlic and a bit of salt. Once the onions are soft, add the brinjal and sauté until the skin turns from purple to brown.
Add the chopped tomatoes, cover and cook until soft. Don’t worry if the brinjal isn’t completely cooked yet. Once the tomatoes are soft, add the curry powder, tamarind juice, salt and water.
The final ingredient essential to this curry is time. Let it simmer for atleast an hour on the lowest heat setting. You may pour a few more tablespoons of oil on the top as it cooks to seal the flavour. My grandmother would start making this curry at 4 p.m. for dinner at 8. That’s how long and slow this curry would simmer, filling the house with it’s delicious aroma.
An hour or more later, the curry would have thickened considerably, the brinjal cooked to the skin, all the oil floats on top and your house smells like curry heaven!
Serve it with hot rice, rotis, paratha, naan, idli, dosa – no matter the conduit, the ride’s just as sweet. Personally, my favourite combination is Kathirikkai Kuzhambu (Brinjal Curry) + hot rice + fried egg. It’s my own version of heaven on a plate.
When you make this curry (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.
Kathirikkai Kuzhambu
- Prep Time:15m
- Cook Time:1h 45m
- Total Time:2h
- Serves: 4
Ingredients
For the curry powder
- 1 c dried coriander seeds
- 1/4 c bengal gram (split chickpeas)
- 1/4 c urad dal (skinned black gram lentil)
- 1/4 c rice
- 1/2 c long red chillies
- 1 1/2 tbsp. black pepper
- 1 1/2 tbsp. cumin seeds
- 1 1/2 tbsp. fenugreek seeds
- 1 1/2 tbsp. mustard seeds
For the curry
- 1/3 c sesame oil + 2-3 tbsp more
- 1 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1 sprig curry leaves
- 170 g onions, chopped
- 1 tbsp. ginger, grated
- 1 tbsp. garlic, grated
- 1 tsp. Salt
- 400 g Indian brinjal, quartered length-wise
- 1 tsp. red chilli powder
- 1/2 tsp. turmeric powder
- 450 g tomatoes, chopped
- 4 tbsp. curry powder*
- 6 tbsp. tamarind juice
- 1/4 tsp. asafoetida (hing)
- 1 c water
Instructions
Make the curry powder
- Dry roast all the ingredients on medium heat until golden brown and fragrant. Let cool completely.
- Grind to a fine powder in a powerful spice grinder. Transfer to a large plate, spread it out and let cool completely. Store in a clean, dry, air-tight jar.
Make the curry
- Toss the quartered brinjal in turmeric and red chilli powder and set aside.
- Heat 1/3 cup oil in a heavy-bottomed vessel. It's hot when a few mustard seeds dropped in start to crackle immediately. Add the rest of the mustard seeds, followed by cumin and curry leaves.
- Add the chopped onions, grated ginger and garlic with a pinch of salt and let cook on medium-high heat until slightly soft.
- Stir in the prepared brinjal and keep stirring until the skin turns from purple to brown.
- Add the chopped tomatoes, cover and cook until the tomatoes are soft.
- Season with the prepared curry powder, tamarind juice and add water. Adjust salt according to taste and sprinkle asafoetida. You may top the curry with the remaining 2-3 tbsp oil.
- Reduce heat to a complete low and let simmer for an hour.
- Let cool completely before refrigerating. Keeps well for upto a week, if it's not licked clean well before that.
Meha says
Hi… I made this curry for my family last night… And everyone looooved it!!!!! Even my fussy son just quietly ate it without a word… My daughter wants me to ‘make this everyday’ ??… Clearly this was one of our best ‘lockdown’ meals. Thanks a ton for sharing this recipe and your wonderful story. Im sure this curry will become a staple in our home!
Tina Dawson says
I am so so glad to hear that, Meha!!!! My grandmother must be so proud right now (of the both of us!) <3
Anna says
I’ve been looking for a recipe for this curry for ages. I come from north India but I’ve had this on visits to Kerala and I absolutely loved it. This recipe was perfect. It came out exactly as I remembered it. Thank you!
Tina Dawson says
That makes me so happy! Thank you for letting me know!
Leya says
The first thing that caught my attention on this page was the fiery colour of the curry. And then when I read your write-up, I instantly fell in love with your grandmother! Brinjal curry is one of my favourite things to eat. When it’s paired with rice and fried egg, I agree that it’s heavenly! So I simply had to try this recipe..and I would like to report that it’s one of the best curries I have ever made! I did make some substitutions as I didn’t have all the ingredients on hand. I also didn’t have the time today to simmer it for an hour, so I pressure cooked it for a few minutes. Nonetheless, it was a super duper hit at home. Thank you for sharing this gem of a recipe!
Tina Dawson says
Oh Leya, no other comment has made me as happy as yours did. I am so happy that my grandmother’s curry has found its way to another home! Thank you for sharing your experience with me! <3
Simon says
c’mon Tina, your recipes and passion for food are amazing, do the world a real favour and write a full cook book for us ?! Mention your grandmother in the dedication of course, since she was one of the ‘sauces’ of inspiration 🙂
Simon
(Zurich Switzerland)
Tina Dawson says
You are so sweet to say that! I do have a lot of projects in mind, and if and when a cookbook ever comes out, my grandmother will be the first of the dedications.
Shinta Simon says
You have an amazing way with words and your story is so captivating! You’ve immortalized your grandma in a way. I think this recipe is definitely making its way to my kitchen soon!
Tina Dawson says
Oh thank you Shinta! I hope you like it as much as I do when you make it!
cakespy says
This is glorious. I love the story best of all though!
Tina Dawson says
Awww thanks so much! <3
Anjali says
This looks and sounds wonderful! I make a similar dish, but love seeing other variations and spices!
Tina Dawson says
Well, Anjali every household has it’s own version of every traditional dish, don’t you think? Personally, I’ve never tasted the same kinda sambar in two different houses – although it’s the same method and recipe everywhere! 🙂 I’d love to see your version of this too!
Tracy | Baking Mischief says
What a lovely write up about recreating your grandmother’s recipe! Dishes with history are always the best. And this looks so good. I’ve never cooked with Indian brinjal. I wonder if I can get a hold of some in Southern California.
Tina Dawson says
Thanks Tracy! <3 If you go to an Indian grocery store, you definitely should be able to get some. Unlike the regular eggplant, it's not bitter or fibrous. It's soft and cooks almost to the skin. Just make sure the crown is green and the body has no brown spots when you buy it. 🙂
Willow | Will Cook For Friends says
Wow, this really sounds incredible! I love when a recipe has such a rich history, and that memory of your grandmother making it in secret is so compelling. I’ve recently been experimenting with eggplants to find dishes I love, and this sounds like it would definitely be one of them. Pinning it so I can come back to this recipe when it’s cool and I need something warm and spicy!
Tina Dawson says
Thanks a lot Willow! Yeah, she was super secretive about it! 🙂 I hope you give it a try, it’s quite rich and delicious!
sue | theviewfromgreatisland says
This is truly glorious, what a treasure it is. Your photos are spectacular, and I am definitely going to grind my own curry powder, I can smell it now!
Tina Dawson says
Thanks so much Sue! You hold on to this curry powder, it’s absolutely fragrant and delicious! Just a little goes a long way!
Katie Crenshaw says
Your pictures look beautiful! I am drooling over how good this looks. I will definitely make this! I am sure I will love it.
Tina Dawson says
Thanks Katie, I’d love to see pictures when you do!
Tara says
Such a gorgeous curry! The flavors sound absolutely incredible. I particularly love the styling, especially the photo of the spices.
Tina Dawson says
Thanks so much Tara! 🙂 🙂 I was so nervous about posting these, it’s got so much history in my family! 🙂