Brinjal Gravy Recipe | Katharikkai Kadayal | Katharikkai Masiyal

Brinjal gravy is one of my mom’s simple and delicious recipes. This we call it as Katharikkai Kadayal in Tamil. This goes well with Idli and dosa as well with rice too.

When you want to prepare a gravy in a short time, you can make this delicious brinjal gravy. This almost takes only 10 mins when prepared in the pressure cooker. To prepare this recipe, wash the brinjal, cut the tail and discard it. Finely chop the brinjal and place it in the water so that brinjal will not turn black in color. While cooking, add only a little water as brinjal itself leaves the water.

Tempering with thalikkum vadagam tastes awesome. If you don’t have a tempering vadagam then temper it with mustard seeds and hing. While mashing the brinjal gravy don’t use the mixer. Mash it only with the masher. The gravy should be slightly coarse in texture. Now let us see how to prepare this recipe.

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Brinjal Gravy Recipe | Katharikkai Kadayal | Katharikkai Masiyal

Print Recipe

Delicious Brinjal Gravy which goes well with idli and rice.

• CourseBreakfast
• CuisineSouth Indian

Servings	Prep Time
3 people	10 min

Cook Time

10 min

Servings Prep Time 3 people 10 min

Cook Time 10 min

Brinjal Gravy Recipe | Katharikkai Kadayal | Katharikkai Masiyal Print Recipe Delicious Brinjal Gravy which goes well with idli and rice. CourseBreakfast CuisineSouth Indian Servings Prep Time 3 people 10 min Cook Time 10 min Servings Prep Time 3 people 10 min Cook Time 10 min

Ingredients

• 5 Brinjal/Katharikkai medium size
• 1 Sambar Onions
• 2 Tomatoes
• 3 Green chilies
• 5 Garlic pods
• 1 small Tamarind big gooseberry size
• 1/4 tsp Turmeric powder
• salt to taste
• 1 strand Curry Leaves/Karuveppilai
• 1 tbsp Coriander Leaves/Kothamalli finely chopped
• 1 tbsp oil
• 1 tsp Thalikkum Vadagam

Servings: people

Instructions

1. Finely chop an onion, tomatoes, green chilies, and Brinjal and set aside.
2. In a pressure cooker add washed brinjal, onion, tomato, garlic pods, green chilies, turmeric powder, required salt and half a cup of water.
3. Mix all well and pressure cook for 3 whistles. Let the pressure release naturally.
4. Open the lid and strain the water from the gravy and set aside (don't throw it)
5. Now mash the remaining gravy in the cooker with a masher or mathu kattai. Do not grind it in the mixer. This should be coarse in texture.
6. Now add the strained water and mix well. Adjust salt if required. If you keep the gravy thick, it can be used for rice. If the gravy is thin then it can be used for idli or dosa.
7. Heat another pan and add oil. Once the oil gets heated add thalikkum vadagam, and curry leaves. Let it splutter. Then add this tempering to the prepared gravy and mix well.
8. Garnish with coriander leaves. Brinjal gravy is ready.

Recipe Notes

• Wash the brinjal, cut the tail and discard it. Finely chop the brinjal and place it in the water.
• While cooking, add only a little water as brinjal itself leaves the water.
• Tempering with thalikkum vadagam tastes awesome.
• If you don't have a tempering vadagam then temper it with mustard seeds and hing.
• While mashing the brinjal gravy don't use the mixer. Mash it only with the masher.

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Delicious Brinjal Gravy which goes well with idli and rice is ready to relish.

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