Kerala Style Brinjal Curry Recipe | Spicy Eggplant Curry in Coconut Milk

Name: Kerala Style Brinjal Curry Recipe | Spicy Eggplant Curry in Coconut Milk
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Indian
Ingredients: 8 pieces Baby Brinjal (8 Baby brinjals washed and cut into wedges); ¾ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi) + 1/4 teaspoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt to taste + Salt to taste); 3 tbsp Coconut Oil (2 tablespoons Coconut Oil to shallow fry + 1 tablespoon Coconut Oil); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp Fennel Seed (1/2 teaspoon Fennel seeds (Saunf)); 2 sprig Curry leaves (2 sprig Curry leaves torn); 2 pieces Green Chili (2 Green Chillies slit); 1 cup Pearl Onion (1 cup Pearl onions (Sambar Onions) quartered); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 2 pieces Tomato (2 Tomatoes finely chopped); ½ cup Coconut Milk (1/2 cup Coconut milk); 6 sprig Cilantro (6 sprig Coriander (Dhania) Leaves finely chopped)

Kerala Style Brinjal Curry Recipe | Spicy Eggplant Curry in Coconut Milk - Indian Curry Recipes (Indian)

50 minIndian

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 6 servings

Baby Brinjal8 pieces · 8 Baby brinjals washed and cut into wedges
Ground Turmeric¾ tsp · 1/2 teaspoon Turmeric powder (Haldi) + 1/4 teaspoon Turmeric powder (Haldi)
Table Salt0 pieces · Salt to taste + Salt to taste
Coconut Oil3 tbsp · 2 tablespoons Coconut Oil to shallow fry + 1 tablespoon Coconut Oil
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Fennel Seed½ tsp · 1/2 teaspoon Fennel seeds (Saunf)
Curry leaves2 sprig · 2 sprig Curry leaves torn
Green Chili2 pieces · 2 Green Chillies slit
Pearl Onion1 cup · 1 cup Pearl onions (Sambar Onions) quartered
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Tomato2 pieces · 2 Tomatoes finely chopped
Coconut Milk½ cup · 1/2 cup Coconut milk
Cilantro6 sprig · 6 sprig Coriander (Dhania) Leaves finely chopped

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Steps

1To begin making the Kerala Style Brinjal Curry Recipe, we will first shallow fry the baby brinjals.
2Cut the brinjals into wedges, and place them in water as you cut them to prevent them getting discoloured.
3In oil a pan heat over medium heat; add the cut brinjal wedges, salt, turmeric powder and saute for a few minutes until they soften and get cooked. Cover the pan and cook the brinjal to fasten the cooking process. Once done, turn off the heat and keep aside.
4To make the curry, heat coconut oil in a heavy bottom pan over medium heat; add the mustard seeds, fennel seeds and curry leaves. Allow them to crackle.
5Next add the slit green chillies and onion and saute till the onions soften and turn transparent.
6Stir in the tomatoes, salt, turmeric powder and red chilli powder. Cover the pan and cook until the tomatoes turn mushy. This will take about two minutes.
7Once the whole onion- tomato gravy has come together, reduce the heat and add in the coconut milk and the sauteed brinjal.
8Give the Kerala Style Brinjal Curry a brisk boil for 3 to 4 minutes so the flavours seep well to make a delicious tasting curry. Check the salt and adjust to suit your taste.
9Transfer the Kerala Style Brinjal Curry to a serving bowl, stir in the chopped coriander leaves and serve hot.
10Serve Kerala Style Eggplant Curry with Spiced Ghee Rice Recipe | Neychoru, Kerala Parotta and Cabbage Thoranfor a simple weekday lunch.