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Brinjal Curry / Kathrikai Kothsu


  • Tur Dal – ½ cup
  • Brinjal   _ 2 big
  • Lemon – 1nos
  • Cashew nuts – 6-7nos (soak and  grind)
  • Green chilly – 6 nos (split into two)
  • Ginger – ½” pc
  • Salt to taste
  • Hing – 1tsp

For Seasoning

  • Mustard seeds – ½ tsp
  • Urid dal – ¾ tsp
  • Curry Leaves- 1 string
  • Red Chilly – 2 no (make it two pcs)

For Garnishing

  • Cilantro/ coriander-1 tbsp (finely chopped)


  1. Burn the brinjal, deskin and mash it.
  2. In a vessel make a paste of cooked dal and add salt, mashed brinjal and hing.
  3. In a Kadai, add the Oil, and add the seasonings one by one allow it to splutter.
  4. Add the green chillies fry it, add the above mixture.
  5. Allow the mixture to boil and add cashew paste to thicken the gravy and wait for 5-10 mins.
  6. Close the kadai the lid. Now switch off the stove.
  7. Add the lemon juice over the gravy.
  8. Garnish with fresh cilantro.

Kathrikai Puli Kothsu

Instead of lemon juice tamarind extract can be added at the time of boiling with fenugreek powder, as a variation.

Ground Kathrikai Kothsu

For Masala

  • Coriander Seeds – 1 ½ tsp
  • Channa Dal- 1 tsp
  • Urid Dal      – ¾ tsp
  • Red Chillies – 6 nos

Fry all the items separately and grind it together. Add the paste to the while the kathrikai puli kothsu boiling. Add serve with fresh corianders.

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