Kathirikai kara kulambu

Sweet and sour aubergines

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

This is a stunning dish of creamy baby aubergines cooked in a rich, spicy tomato and onion gravy. Try and use aubergines that are all the same size.


  • vegetable or coconut oil
  • 3 red onions, finely sliced
  • 4 tomatoes, coarsely chopped


  1. Heat some oil and sauté the onions until they are completely soft. Add the tomatoes and continue cooking until you have a thick, rich onion and tomato gravy. You can add a little water, but be sure to cook until the water evaporates, leaving a thick, red gravy. Stir in the curry leaves.
  2. While the tomato gravy is thickening, shallow-fry the aubergines in some oi