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. 

Serve Kerala Style Eggplant Curry with Spiced Ghee Rice Recipe | Neychoru, Kerala Parotta and Cabbage Thoran for a simple weekday lunch.