Jaffna brinjal kadala curry, also known as Sri Lankan brinjal chickpea curry, kathirikai curry, or vegan brinjal curry with coconut milk, is a flavorful South Asian side dish made with roasted brinjal, cooked chickpeas, coconut milk, tamarind, and aromatic spices. This Sri Lankan-style brinjal kadala curry is rich, mildly tangy, gently creamy, and delicious with rice, roti, paratha, or simple tiffin varieties.
Jaffna brinjal kadala curry is a tasty poriyal-style curry with a beautiful balance of spice, tang, and coconut flavor. Brinjal is first roasted until soft and slightly browned, then simmered with chickpeas in a spiced onion-tomato base. The addition of tamarind water gives the curry a pleasant sour note, while coconut milk rounds the flavors and gives it a comforting finish.
This Sri Lankan brinjal curry is also a good vegan side dish when you want something protein-rich and satisfying. Chickpeas add texture and make the curry more filling, while brinjal absorbs the masala beautifully. It is simple enough for everyday cooking but flavorful enough to serve as part of a traditional meal.
Sri Lankan brinjal chickpea curry
Sri Lankan brinjal curry with chickpeas is a delicious dish prepared with brinjal, coconut milk, tamarind, onions, garlic, curry leaves, and a blend of spices. It is commonly served with rice or roti and can be enjoyed as a vegetarian or vegan main dish. The curry has a soft, saucy texture, and the chickpeas give every bite a hearty feel.
Can I finely chop the brinjal?
For this style of Sri Lankan brinjal curry, the brinjal is usually cut into slightly larger pieces so that it holds its shape after roasting and cooking. However, you can finely chop the brinjal if you prefer a softer, more mixed curry texture. If chopping finely, cook it gently so it does not turn too mushy.
Should I deep fry the kathirikai?
Traditionally, brinjal is often deep fried for this type of curry because frying gives it a rich flavor and a soft texture. To reduce the amount of oil, this recipe uses shallow-fried brinjal instead. You can either deep fry or shallow fry the brinjal based on your preference. Shallow frying works well and still gives a tasty result.
Can I skip onion and garlic?
Onion and garlic add a lovely depth of flavor to this Sri Lankan-style brinjal curry. They also help build the masala base along with curry leaves, green chilli, fennel seeds, and fenugreek seeds. If you do not use onion or garlic in your cooking, you can skip them and still prepare the curry according to your taste.
Serving suggestion
Jaffna brinjal kadala curry pairs well with steamed rice, kuzhambu, rasam, kootu, and variety rice. It also tastes good with paratha, chapati, roti, or other tiffin dishes. Since the curry has chickpeas, coconut milk, and brinjal, it works as both a side dish and a light main dish.
Shelf life of brinjal chickpea curry
This brinjal chickpea curry stays good for up to 2 days when stored properly. Let the curry cool completely before refrigerating it. Reheat gently before serving, and add a little water if the curry thickens after resting.
Is this a spicy curry?
This curry uses green chilli, chilli powder, and curry powder, so it has a noticeable spice level. You can adjust the quantity of chilli powder and green chilli according to your spice preference. If you want a milder curry, reduce the chilli and let the coconut milk balance the flavors.
Can I skip tomato?
Brinjal tastes especially good with sour flavors, so tamarind is a key ingredient in this curry. Tomato adds another layer of tang and gives the masala a nice body. This recipe uses both tomato and tamarind water, but you can adjust the quantity or skip tomato if needed.
Ingredients
1/4 cup chickpeas
To roast brinjal
2 tbsp oil
250 grams brinjal
To temper
1 tbsp oil
1/2 tsp mustard seeds
For the curry
1 cup onion
3 garlic cloves
1/2 tsp fenugreek seeds
1 tsp fennel seeds
Curry leaves
2 green chillies
1/4 cup tomato
1 tsp salt
1/4 cup tamarind water
1 tbsp curry powder
Water, as needed
1/2 tsp garam masala
1/2 tsp chilli powder
1/4 cup coconut milk
How to make Jaffna brinjal kadala curry with step-by-step pictures
Soak the chickpeas overnight. Pressure cook them with salt until they turn soft, then keep them aside.
Heat oil in a pan. Add the chopped brinjal and sauté well until the pieces are roasted and lightly browned. Remove and keep aside.
In the same pan, heat oil for tempering. Add mustard seeds and let them splutter.
Add onion, garlic, curry leaves, green chilli, fennel seeds, and fenugreek seeds. Sauté until the onion turns soft and aromatic.
Add tomato, salt, a little water, and curry powder. Sauté until the raw smell of the spice powder goes away and the tomato turns soft and mushy.
Add tamarind water and bring the mixture to a boil. Let the flavors blend well.
Add the cooked chickpeas and cook until they absorb the masala.
Add the roasted brinjal, coconut milk, garam masala, and chilli powder. Mix gently, cover the pan, and cook until the curry reaches your preferred consistency.
Sri Lankan brinjal chickpea curry
Ingredients
To roast brinjal
- 2 tbsp oil
- 250 grams brinjal
To temper
- 1 tbsp oil
- 1/2 tsp mustard seeds
Curry
- 1/4 cup chickpeas
- 1 cup onion
- 3 garlic cloves
- 1/2 tsp fenugreek seeds
- 1 tsp fennel seeds
- Curry leaves
- 2 green chillies
- 1/4 cup tomato
- 1 tsp salt
- 1/4 cup tamarind water
- 1 tbsp curry powder
- Water, as needed
- 1/2 tsp garam masala
- 1/2 tsp chilli powder
- 1/4 cup coconut milk
Instructions
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Soak the chickpeas overnight and pressure cook them with salt until soft.
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Heat oil and sauté the brinjal until roasted. Keep it aside.
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Heat oil in a pan and temper mustard seeds.
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Add onion, garlic, curry leaves, green chilli, fennel seeds, and fenugreek seeds. Sauté well.
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Add tomato, salt, water, and curry powder. Cook until the raw smell disappears and the tomato turns mushy.
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Add tamarind water and bring it to a boil.
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Add the cooked chickpeas and simmer until the masala is absorbed.
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Add roasted brinjal, coconut milk, garam masala, and chilli powder. Cover and cook until the curry is flavorful and well combined.
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