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(Roasted/Steamed Brinjal cooked with spices) KATHIRIKA MASALA CURRY There are two ways of cooking this dish. One is by open fire Roasting of the Egg plant/ Brinjal or by steam cooking the eggplants in a cooker without adding any water for cooking. I have perfected steam cooking method which I am posting as under. This curry is neither dry nor it is with gravy but in between. This tastes great with Rice, Paratha, Rotis or Nans.

Big Variety Brinjals 2 Nos. (750 gms)
Onion (large) 1 No.
Garlic 8 cloves
Ginger 2" Piece
Tomatoes 2 nos. (medium)
Sour Curds 200 ml
Green Chillies 2 to 3 nos.
Red Chilli powder 1 spoon
Turmeric powder 1/2 spoon
Dhania Powder 2 spoons
Jeera Powder 3/4 spoon
Freshly cut Kothumalli 1/2 cup
Oil for tampering 2 ladles (40ml)
Mustard 1 spoon
Salt to taste
Sugar 1 spoon


Select seedless variety of Big Brinjals which are meant for Bhartha . Smear oil/Ghee over them , make a vertical cut on each and steam cook in a pressure cooker container without adding any water to the Brinjals. Add water only to cooker for generating steam. Cook for five whistles. Set aside the cooker and prepare the spices . Make a coarse paste of Ginger Garlic .It should not be a paste. Cut onions in very small pieces, also dice Tomatoes, slice green chillies. Cut Kothumalli very finely. Take oil for tempering in a kadai and add Mustard seeds. Set the gas flame on medium. When the mustard starts to crackle, add cut onions. Turn the onion till it turns pink. Add Tomatoes and turn for about three minutes, now add Ginger Garlic paste and sliced chillies and fry for about further three minutes. Now when the oil starts leaving , add Curd and briskly mix the whole thing. Add Chilli powder, Turmeric powder and Dhania and Jeera powders. Add salt and sugar .Mix the spices properly and let the whole thing fry on a low flame for another minute or two. Set the spice gravy aside. 

Take out the brinjals and remove the skin. Also remove the stalk. See if there are any seeds. Remove them also. Carefully remove the cooked Brinjal flesh in a separate vessel and mash it with forks and hand .Do not use blender or else the whole thing will become sticky paste. When the mashing of Brinjal flesh is over, add the same to the previously prepared spice mixture .set it on a medium flame and turn it briskly so as to avoid sticking at the bottom. When the whole thing is steaming and almost bubbling, remove from fire and cover it immediately. 

Your BAIGAN BHARTHA is ready. Garnish with freshly cut Kothumalli and serve hot. If you taste this dish once, you are sure to fall in love with this for ever. 

METHOD FOR ROASTING THE BRINJAL (If you want the roasted type ) 

Smear oil over each Brijal and over the fire, hold the stalk of each and roast it , taking care to turn it slowly to let it cook properly .When the whole outer  skin is black, and the Brinjal becomes tender, remove the burnt skin and use the cooked flesh. You can use grill or Micro to do the roasting also. The rest of the recipe remains the same.


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