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Vazhuthananga Pollichathu - The Best Alternative to Karimeen Pollichathu! If you love Kerala cuisine but want a delicious vegetarian twist, this recipe is a must-try. Inspired by the famous Karimeen Pollichathu, this dish uses eggplant (brinjal) instead of fish, marinated with a flavorful mix of spices and wrapped in banana leaves for that authentic taste.

In this video, I’ll show you step-by-step how to make Vazhuthananga Pollichathu using traditional Kerala ingredients while keeping it completely vegetarian. Perfect for those who want a healthy and tasty alternative to seafood!

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📝 Ingredients List
For Masala Powder:
1 green cardamom
1-inch cinnamon
1 black cardamom
4-5 cloves
2 tbsp coriander seeds
1 tbsp cumin seeds
½ tbsp fennel seeds
7-8 Byadgi red chilies (or Kashmiri chilies for color)

For Onion-Tomato Gravy:
1 tbsp oil
1 tbsp chopped garlic
2 green chilies (slit)
1 large onion + 200g sambar onions (or 3 regular onions), chopped
1 tbsp ginger-garlic paste
3 tomatoes, finely chopped
1 tbsp salt
2 tbsp red chili powder
2 tbsp prepared masala powder
1 tsp turmeric powder
Fresh coriander leaves, chopped

For Brinjal Marination:
1½ tbsp masala powder
1 tbsp red chili powder
1 tsp turmeric powder
1 tsp salt
1 tbsp ginger-garlic paste
3 tsp oil
Juice of 1 lemon

Other Ingredients:
1 large brinjal (cut into 3 lengthwise slices, ½-inch thick)
Banana leaf (for wrapping)
Oil (for grilling)

👨‍🍳 Recipe Process
Step 1: Prepare the Masala Powder
Dry roast all masala ingredients (cardamoms, cinnamon, cloves, coriander, cumin, fennel, red chilies) on low heat for 2 mins.
Cool and grind into a fine powder. Set aside.

Step 2: Make Onion-Tomato Gravy
Heat oil in a pan. Add chopped garlic & green chilies. Sauté for 30 secs.
Add onions and fry until light brown.
Add ginger-garlic paste and cook until raw smell disappears.
Add tomatoes + salt. Cover & cook for 5 mins until soft.
Add red chili powder, masala powder, and turmeric. Mix well & cook for 5 mins.
Finish with coriander leaves. Gravy is ready!

Step 3: Marinate & Grill Brinjal
Mix all marination ingredients into a paste.
Apply generously on both sides of brinjal slices. Rest for 30 mins.
Heat a griddle, brush with oil, and grill brinjal on medium-low heat for 8-10 mins (flip occasionally).

Step 4: Assemble & Grill in Banana Leaf
Place a banana leaf on a flat surface. Spread a layer of gravy.
Place grilled brinjal on top. Sprinkle coriander leaves.
Add another gravy layer, covering the brinjal completely.
Fold banana leaf tightly into a parcel.
Heat griddle, sprinkle water for steam, and place the parcel.
Cover & grill for 7-8 mins per side (add water while flipping).

Step 5: Serve Hot!
Unwrap the banana leaf and serve with rice/roti.
Enjoy the smoky, spicy flavors!

🔥 Pro Tip: The banana leaf infuses a fantastic aroma—don’t skip it!