Kerala Style Brinjal Curry Recipe | Spicy Eggplant Curry in Coconut Milk
This Kerala Style Brinjal curry is packed with flavours from the fresh masala cooked in coconut milk and coconut oil brings out a creamy spicy delicious taste. Serve it along with kerala parotta or hot steamed rice along with thoran to make a wholesome meal.
Kerala Style Brinjal Curry Recipe is a very simple dish which is just perfect for a cold rainy day. It warms you up with all the spices and the richness from the coconut milk and flavours from green chillies and curry leaves.
Did you know- Eggplant is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. Eggplant also contains phytonutrients that are beneficial.
If you like this recipe, you can also try other curry recipes such as
- 8 Baby brinjals , washed and cut into wedges
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 2 tablespoons Coconut Oil , to shallow fry For the curry masala
- 1 tablespoon Coconut Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Fennel seeds (Saunf)
- 2 sprig Curry leaves , torn
- 2 Green Chillies , slit
- 1 cup Pearl onions (Sambar Onions) , quartered
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 2 Tomatoes , finely chopped
- 1/2 cup Coconut milk
- Salt , to taste
- 6 sprig Coriander (Dhania) Leaves , finely chopped
How to make Kerala Style Brinjal Curry Recipe | Spicy Eggplant Curry in Coconut Milk
To begin making the Kerala Style Brinjal Curry Recipe, we will first shallow fry the baby brinjals.
Cut the brinjals into wedges, and place them in water as you cut them to prevent them getting discoloured.
In 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.
To 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.
Next add the slit green chillies and onion and saute till the onions soften and turn transparent.
Stir 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.
Once the whole onion- tomato gravy has come together, reduce the heat and add in the coconut milk and the sauteed brinjal.
Give 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.
Transfer the Kerala Style Brinjal Curry to a serving bowl, stir in the chopped coriander leaves and serve hot.