Kathrikaa Vindaloo

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Kathrikaa Vindaloo


Cooking Time

Preparation Time :15 Min

Cook Time : 15 Min

Total Time : 30 Min


Serves : 4
  • 3 nos for curry :long round brinjal

  • 2 nos onion

  • 1 nos tomato

  • 1 tbsp vinegar

  • 1 tbsp sugar

  • 1 pinch salt

  • 1 tbsp for seasoning :oil

  • 1 tsp mustard

  • 21 sprig curry leaves

  • 1 tsp for grinding :mustard

  • 1 tsp fenugreek (uluva)

  • 1 nos ginger

  • 5 nos garlic flakes

  • 1 tsp jeera seeds

  • 2 tbsp kashmiri chilly powder


  • n a Mixer-Grinder, crush together mustard and fenugreek
  • Then add ginger and garlic and grind it well
  • Then add the Kashmiri Chilly Powder and grind it oncwell to make a thick paste
  • Add water if required
  • Cut the Brinjal into 1 inch lenghtwise piece and put it in water and keep so that it doesn't change colour
  • Heat a kadai,Add a tablespoon of oil
  • Splutter mustard seeds in the hot oil
  • Add curry leaves and saute once
  • Add the chopped onions and saute till turns pink
  • Add the chopped tomatoes and saute well till the tomatoes get smashed well
  • Now add the ground masala paste and mix well till the raw smell goes and the oil starts to leave the sides
  • Add the chopped brinjal pieces and required salt and mix well so that the masala gets coated well on all the brinjal pieces
  • Add little vinegar and required water and cook the brinjal
  • When the brinjal pieces are cooked well, add little sugar and mix well and put off the stove
  • Delicious Brinjal Vindaloo is ready to be served
  • This tastes good with steamed rice and chappathi