Kerala Style Eggplant Curry (Kerala Baingan Curry) Recipe
Description:
Kerala Style Eggplant Curry is a simple yet flavorful dish that you can savor, especially during the colder months. This curry combines the earthy taste of eggplants with the creamy richness of coconut milk, adding a unique depth to the flavor. It’s a perfect representation of Kerala’s culinary traditions, full of spices and aromatic ingredients. This comforting dish pairs wonderfully with rice or Kerala Parotta and is sure to become a family favorite.
Cuisine: Kerala
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Eggplant (Baingan) | 2, finely chopped |
| Mustard Seeds (Rai) | 1/4 tsp |
| Onion (Pyaaz) | 1, finely chopped |
| Green Chilies (Hari Mirch) | 2, sliced thinly |
| Turmeric Powder (Haldi) | A pinch |
| Coriander Powder (Dhania) | 1/2 tbsp |
| Fennel Seeds (Saunf) | 1/2 tsp |
| Fenugreek Seeds (Methi) | 1/2 tsp, ground |
| Tomato (Tamatar) | 1, finely chopped |
| Coconut Milk (Nariyal Ka Doodh) | 1/2 cup, thick |
| Coconut Oil (Nariyal Ka Tel) | As needed |
| Curry Leaves (Kadi Patta) | 2 sprigs |
| Fresh Coriander (Hara Dhania) | For garnish, chopped |
Preparation Time
- 15 Minutes
Cooking Time
- 35 Minutes
Instructions
-
Fry the Eggplant:
Begin by heating coconut oil in a large pan or kadhai. Add the chopped eggplant pieces and fry them until they become crispy and golden brown. Once fried, remove the eggplant from the pan and set it aside on a kitchen towel to drain the excess oil. -
Temper the Spices:
In the same pan, add a little more coconut oil. Once the oil is hot, add the mustard seeds and let them splutter for about 20 seconds. Then, add the fennel seeds, green chilies, finely chopped onion, and curry leaves. Sauté the ingredients until the onions turn golden brown. -
Add Spices and Cook:
Next, add the turmeric powder, coriander powder, and a pinch of red chili powder (if you prefer some heat). Stir the spices for about 3 minutes to let them release their fragrance. -
Combine Vegetables and Simmer:
Add the chopped tomatoes and the fried eggplant to the pan. Stir everything well and cook for about a minute. Add a little water (adjust as needed) and simmer for 4 minutes until the eggplant is tender and cooked through. -
Add Coconut Milk:
Once the eggplants are soft and cooked, pour in the thick coconut milk and stir to combine. Let the curry simmer for another 2 minutes, allowing the flavors to meld together. -
Garnish and Serve:
Turn off the heat and garnish the curry with freshly chopped coriander leaves. Your Kerala Style Eggplant Curry is now ready! -
Serving Suggestion:
Serve this flavorful Kerala eggplant curry with a side of steamed rice, Chappathi, or Kerala Parotta for a wholesome and satisfying meal.
Notes:
- This curry is rich in flavor thanks to the coconut milk and the blend of aromatic spices. If you prefer a spicier curry, you can adjust the green chilies or add a dash of red chili powder.
- The eggplants should be fried until crispy to avoid them becoming mushy when added to the curry.
- For an even more authentic Kerala flavor, always use fresh curry leaves and coconut oil.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 2g |
| Carbohydrates | 15g |
| Fat | 10g |
| Fiber | 4g |
| Sodium | 300mg |
Enjoy this traditional Kerala-style curry, which blends the deep flavors of spices with the creamy coconut, making it an irresistible dish for your lunch or dinner!
