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Brinjal Poricha Kulambu

- submitted by Raji Ramakrishnan on 25th June 2014

(Egg Plant Gravy in Kerala Style)


  • Brinjal (Green or Purple) - 1/4 cup (chopped)
  • Toor dal (cooked) - 2-3 tblsp
  • Karamani (cooked) - 2-3 tblsp
  • Salt - to taste
  • Turmeric Powder - 1/4 tsp
  • Dry mango powder - 1/2 tblsp

For the masala

  • Urad dal - 1 tblsp
  • Dry red chili - 1
  • Black peppercorns - 4
  • Oil - 1 tsp
  • Grated coconut - 3-4 tblsp

For the tempering

  • Oil - 1 tsp
  • Mustard seeds - 1 tsp
  • Curry Leaves - 1 sprig
  • Asafoetida (Hing) - a pinch


  1. In a vessel cook the brinjal with salt, turmeric powder, amchur (dry mango) powder and salt.
  2. In a kadai heat oil, fry the urad dal, red chilli, black pepper and hing powder. Switch off.
  3. Add grated coconut to the above and grind smoothly.
  4. Add this masala to the brinjal and boil it.
  5. Add the cooked toor dal and cooked karamani. Bring it to boil.
  6. Temper with the items mentioned above.

Serve hot with rice or chapati.

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