Brinjal Chutney

Kathirikai thokku or brinjal gravy is an easy to make delicious chutney with Indian eggplant/brinjal and goes well with idly, dosa and pongal.


Eggplants are a nutrient-dense food, meaning they contain a good quantity of vitamins, minerals and fiber with few calories. They are high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage.

Eggplant is a versatile ingredient that can be prepared and enjoyed in a variety of different ways.


  • Purple brinjals, roughly chopped – 6
  • Medium sized tomatoes – 3
  • Green chillies – 4
  • Garlic pods – 5
  • Small potato (optional) – 1
  • A pinch of turmeric powder
  • Salt to taste
  • Curry leaves
  • Coriander leaves

To Temper:

  • Oil – 2 tsp
  • Mustard seeds – 1 tsp
  • Small onions (roughly chopped) – 8
  • A pinch of asafoetida
  • Red chillies – 2


  • Add all the ingredients listed into a cooker.
  • Add 1 glass of water.
  • Cook for 4 whistles.
  • Cool the cooker and open.
  • Mash the contents well.

To Temper:

  • In a separate pan, add oil.
  • Add mustard and wait for it to splutter.
  • Add chopped small onions or 1 chopped medium onion.
  • Add red chillies and curry leaves.
  • Pour the mashed brinjal into this tempered mixture.
  • Cook for 5 minutes.
  • Add asafoetida and a handful of coriander leaves.
  • Serve hot!

Recipe contributed by Kauvery well-wisher Mrs. Lavanya Mukil
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