GravyBrinjal gravy recipe

Brinjal gravy recipe

Brinjal gravy recipe | easy to make brinjal gravy recipe without tamarind and cooked dal. Kathrikkai gravy | brinjal gravy recipe with detailed step-by-step pictures.

Usually, we make South Indian gravies in Tamarind water but in this recipe, we are not using cooked dal or tamarind water. We are using washed rice water, called arisi mandi for making this gravy.

This is one of the easiest gravy recipes which we can make just in 30 minutes. If you have unexpected guests at home, you can cook a simple meal with this brinjal gravy, rice, and potato curry. My friend shared this recipe with me and she calls this ‘Kathrikkai puli illa kuzhambu’.

You can check out other brinjal recipes, stuffed brinjal recipe, Gutti vangaya koora, Pan-fried eggplant. Also, check out, Enna kathrikkai kuzhambu, brinjal puli kuzhambu

 

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Brinjal gravy recipe

Easy Brinjal gravy without tamarind and dal
Course Lunch
Cuisine Indian, South Indian
Keyword South indian gravy, South Indian lunch recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Jeyashri suresh

Ingredients

  • 4 small brinjals | kathrikkai
  • 2 cups rice washed water 2nd water
  • ½ tsp turmeric powder
  • Salt as needed
  • Oil 1 tsp
  • ½ tsp mustard seeds

To roast and grind

  • 1 tsp oil
  • 1 tbsp coriander seeds
  • 1 tbsp chana dal
  • 4 red chilis
  • ¼ cup coconut
  • 4 shallots | small onions

Instructions

  • Wash the rice once very well.
  • Second time add2 cups of water and gently wash. Keep the water aside. We are going to use this water. We call this as arisi mandi.

Let’s roast the ingredients to grind.

  • In a pan add 1 tsp of oil and add the chana dal, coriander seeds, red chilis and shallots.
  • Roast well till the onion becomes translucent and the dal becomes golden brown.
  • Grind this along with ¼ cup of coconut into a smooth paste. Add little water while grinding
  • Keep this aside.
  • In a pan add oil and add the mustard seeds and curry leaves.
  • Once the mustard splutter, add the chopped brinjals to this.
  • Saute for a minute.
  • Now add the rice water | arisi mandi to this.
  • Add turmeric powder and salt.
  • Let this boil for 7-9 minutes till the brinjal becomes soft.
  • Now add the ground paste to this.
  • Mix well and boil this for 2 minutes.
  • If needed add little water to adjust the consistency.
  • Switch off the flame.
  • Brinjal gravy is ready.
  • You can pair this with hot rice and a spicy curry too.
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Notes

  1. The washed rice water gives a creamy texture to the brinjal gravy.
  • Wash and chop the brinjals length wise.
  • Wash the rice once very well.
  • Second time add2 cups of water and gently wash. Keep the water aside. We are going to use this water. We call this as arisi mandi.
  • In a pan add 1 tsp of oil and add the chana dal, coriander seeds, red chilis and shallots.
  • Roast well till the onion becomes translucent and the dal becomes golden brown.
  • Grind this along with ¼ cup of coconut into a smooth paste. Add little water while grinding.
  • Keep this aside.
  • In a pan add oil and add the mustard seeds and curry leaves.
  • Once the mustard splutter, add the chopped brinjals to this.
  • Saute for a minute.
  • Now add the rice water | arisi mandi to this.
  • Add turmeric powder and salt.
  • Let this boil for 7-9 minutes till the brinjal becomes soft.
  • Now add the ground paste to this.
  • Mix well and boil this for 2 minutes.
  • If needed add little water to adjust the consistency.
  • Switch off the flame.
  • Brinjal gravy is ready.
  • You can pair this with hot rice and a spicy curry too.
  1. The washed rice water gives a creamy texture to the brinjal gravy.
Brinjal gravy

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35 COMMENTS

  1. Wash water from rice is being used in some Chettinad recipes like "mandi" .Perhaps the residual starch from the water adds some consistency to the gravy if there is any left with the hand pounded rice.We do not find any such residual starch with the macine polished "ponni "or "sona masuri" rice.Would like to know what other special attributes are imparted to the gravy with the addition of residual wash water

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