Eggplant Indian Kerala Sides Vegetarian

Sweet and Sour Eggplant | Brinjal Pulicurry | South Indian Recipe

Eggplant or Brinjal puli curry…

This is a South Indian-style side dish served with rice. You’ll get to enjoy the tanginess from the tamarind, sweetness from the jaggery & the taste of eggplant.



Sweet and Sour Eggplant or Eggplant Pickle
Prep time
Cook time
Total time
Recipe type: Side dish
Cuisine: Indian
Serves: 5 People
  • Oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Dried red whole chilies- 2
  • Small onions, chopped- 6 (or 4 shallots)
  • Green chilies, halved- 4
  • Curry leaves- 1 sprig
  • Eggplant, cubed- 7, small eggplants
  • Water- ¼ cup
  • Chili powder- ½ tsp
  • Turmeric powder- ¼ tsp
  • Cumin powder- 1 tsp
  • Coriander powder- 1 tsp
  • Tamarind juice- ½ cup (soak 2 inch fresh tamarind in ½ cup warm water)
  • Jaggery, grated- ½ tbsp
  • Salt- 1½ tsp
  • Sesame seeds- 1 tsp
  1. Soak fresh tamarind in warm water for 5 minutes, squeeze the tamarind in water to extract the juice, strain the juice. Discard the skin.
  2. Place a wide pan over medium heat, add oil, let turn hot.
  3. Add mustard seeds, let splutter.
  4. Add dried red chili, saute for a few seconds.
  5. Add small onions, green chilies, curry leaves and salt, saute till onions turn translucent.
  6. Add eggplant, and ¼ cup water; cook covered till eggplant turns soft.
  7. Add chili powder, turmeric powder, cumin powder & coriander powder; combine well.
  8. Add tamarind juice and jaggery, combine well.
  9. Cook for a few minutes till the gravy has thickened & eggplant has cooked well.
  10. Finally, add sesame seeds, combine well.
  11. Remove the pan from the heat & keep covered for a few minutes.
  12. Serve as a side dish with rice.
Eggplants can be replaced with Okra, or add a combination of eggplants & okra.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...