How to make Kathrikai Bhaath -

Masala rice with brinjal.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Baby brinjals (बेबी बैंगन), Rice boiled

Cuisine : Karnataka

Course : Rice

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Kathrikai Bhaath

Kathrikai Bhaath Recipe Card


Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 1-1.30 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kathrikai Bhaath Recipe

  • Baby brinjals 8-10

  • Rice boiled 2 cups

  • Refined oil 8 tablespoons

  • Salt to taste

  • Mustard seeds 1 teaspoon

  • Dried red chilli 1

  • Curry leaves 6-8

  • Split Bengal gram (chana dal) soaked 2 tablespoons

  • Green chilli 1

  • Onions chopped 2 medium

  • Turmeric powder 1/2 teaspoon

  • Asafoetida a pinch

  • Tamarind pulp 2 teaspoons

  • Masala powder

  • Oil 2 tablespoons

  • Curry leaves 8-10

  • White sesame seeds 2 tablespoons

  • Fennel seeds (saunf) 1/2 teaspoon

  • Split Bengal gram (chana dal) 1 tablespoon

  • Poppy seeds (khuskhus/posto) 1 tablespoon

  • Black peppercorns 1 tablespoon

  • Dried red chillies 2

  • Fresh coconut scraped 4 tablespoons


Step 1

Clean, wash and cut the baby brinjals vertically into four pieces. Sprinkle salt on cut brinjals and set aside for sometime.

Step 2

For the masala powder, heat two tablespoons oil in a non stick pan. Add the curry leaves, white sesame seeds, fennel seeds, split Bengal gram, poppy seeds, peppercorns and red chillies. Sauté till fragrant.

Step 3

Add the coconut and mix well. Sauté for a couple of minutes. Set aside to cool. Wash the salted brinjals. Heat the remaining oil in a non stick kadai.

Step 4

Add the mustard seeds. When they start spluttering; add the red chilli, curry leaves, split Bengal gram, green chilli and onions and sauté till lightly browned. Add the turmeric powder, asafoetida and the brinjals.

Step 5

Mix well and cook till brinjals are crisp. Add the tamarind pulp and mix well. Add one cup water, cover and cook on a low heat. Grind the coconut mixture coarsely.

Step 6

Add rice to the brinjals and mix well. Add salt and masala powder. Mix well. Add a quarter cup water, cover and cook for one to two minutes. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.