Brinjal/egg plant Khicidi(Kathirikkai Kolakari)

The only way in which I wish to take brinjal is this khicidi. It is a perfect combination with steaming hot idly. Brinjal being a rich source of iron would be a perfect side dish for breakfast.


Brinjal-5 numbers(small and tender)

Onion-1/2 cup chopped

Green chilly-1 chopped

Tamarind extract-1/4 cup

Hing-A pinch

Turmeric Powder-A pinch

Salt-To taste

Oil-To Cook

To temper:

Mustard seeds-1/2 tbsp

Urad Dhal-1/2 tbsp

Curry leaves


  1. Wash and pressure cook brinjal.
  2. Peel off the skin and mash it well.
  3. In a kadai,add oil and temper with mustard seeds,urad dhal and curry leaves.
  4. Add green chilly,onion and mashed brinjal and saute them well.
  5. Add hing and turmeric powder and give quick stir by adding half cup of water.
  6. When this boils,add tamarind extract and salt.
  7. Let it boil for 5 minutes and stop cooking when it reaches sambar consistency.
  8. Serve it hot with idly.

My Observations:

You can add more chillies to adjust your taste.

Prefer white egg plants and not hybrid variety.

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