Kathirikkai Sadham / Eggplant Rice

Kathirikkai/Eggplant is a great source of Vitamin C, Vitamin K, Vitamin B6, Thiamine, Niacin, Magnesium, Manganese, Phosphorus, Copper, Fiber, Folic acid, Potassium, and more! It helps with digestion, improves heart health, prevents cancer, improves bone health, prevents anemia, increases brain function.

Most kids don’t like Eggplant/Kathrikkai. Try making Kathrikkai Sadham and change the fact.


Ingredients                        Measurement
Rice                                                                             1 cup
Small brinjal                                        300g
Onion                             250g 
Ginger and Garlic paste                    1 tbsp
Turmeric powder                       ½ tsp
Red Chili powder1 tsp
Mustard seeds                             1 tsp
Split Urad dal                         1 tsp
Cashew nuts                               10
Ghee                                                  1 tbsp
Coriander leaves                         1 fist
Salt                                                      to taste
Oil3 tbsp

1. Chop the onion and brinjal finely.
2. Cook rice in a electric cooker or pressure cooker. Make sure rice is not sticky.

1. Heat gingely oil or coconut oil in a pan and season with mustard seeds and split urad dal.
2. Add finely chopped red onions and cook until it turns golden brown.
3. Now add in the ginger-garlic paste and cook well until the raw smell goes off.
4. Add the finely chopped brinjal and cook well along with the onion mixture.
5. When the brinjal is half cooked start adding the spices.
6. Add in salt, turmeric powder and chili powder.
7. Cook the brinjal and spice mix until the raw smell goes off.
8. Cook the brinjal well until the oil separates from the mixture.
9. Check the salt and spice, then adjust.
10. Keep this brinjal mixture aside.

11. Heat another pan with ghee or gingely oil.
12. Add broken cashew nuts and fry until it turns light brown.
13. Now add the brinjal mixture how much you needed for the rice.
14. Now add in the cooked rice to the pan and mix well until it combines.
15. Add finely chopped coriander leaves and serve with Raita.


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