Kerala Style Eggplant Curry Recipe
This Kerala Style Eggplant Curry (Kerala Style Baingan Curry) is a rich and flavorful dish that combines tender eggplants with aromatic spices and creamy coconut milk. Perfect for a comforting lunch or dinner, it is often enjoyed with a side of Kerala Parotta or Chow Chow Thoran. The blend of spices and the richness of coconut milk elevate this curry to a delightful new level. Here’s how you can make this mouthwatering dish!
Ingredients for Kerala Style Eggplant Curry
| Ingredient | Quantity |
|---|---|
| Eggplants (brinjals) | 2, finely chopped |
| Mustard seeds | 1/4 teaspoon |
| Onion | 1, finely chopped |
| Green chilies | 2, thinly sliced |
| Turmeric powder | A pinch |
| Coriander powder | 1/2 tablespoon |
| Fennel seeds (or cumin) | 1/2 teaspoon |
| Fenugreek seeds | 1/2 teaspoon, ground |
| Tomato | 1, finely chopped |
| Coconut milk (thick) | 1/2 cup |
| Coconut oil | As needed |
| Curry leaves | 2 sprigs |
| Fresh coriander (cilantro) | 3 sprigs, finely chopped |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Servings
- Serves: 4
Cuisine
- Kerala Cuisine
Course
- Main Course
Diet
- Vegetarian
Instructions for Making Kerala Style Eggplant Curry
Step 1: Prepare the Eggplants
Start by heating coconut oil in a pan. Add the chopped eggplants and fry them until they are crispy and golden. Once they are done, remove them from the oil and place them on a kitchen towel to drain off the excess oil.
Step 2: Tempering the Spices
In the same pan, add a little more coconut oil. Once heated, add the mustard seeds and let them splutter for about 20 seconds. Follow this by adding fennel seeds (or cumin), green chilies, onions, and curry leaves. Sauté everything together until the onions turn brown and soft.
Step 3: Spice It Up
Now, add the red chili powder, coriander powder, and turmeric powder to the pan. Stir well and let the spices cook for about 3 minutes until they are fragrant.
Step 4: Add Tomatoes and Eggplants
Next, add the finely chopped tomatoes and the crispy fried eggplants to the pan. Mix everything together and let it cook for 1 minute.
Step 5: Cooking the Curry
Add water as required (depending on your desired curry consistency). Let the mixture cook for about 4 minutes, or until the eggplants become tender and soft.
Step 6: Add Coconut Milk and Simmer
Once the eggplants are soft, pour in the thick coconut milk and mix it well with the curry. Cook for an additional 2 minutes to allow all the flavors to meld together.
Step 7: Garnish and Serve
Finally, garnish the Kerala Style Eggplant Curry with freshly chopped coriander leaves. Serve it hot with Kerala Parotta or Chow Chow Thoran for a complete, satisfying meal.
Serving Suggestions:
- Side Dishes: This Kerala Style Eggplant Curry pairs wonderfully with Kerala Parotta, a soft and flaky flatbread, or Chow Chow Thoran, a coconut-based vegetable dish.
- Drink Pairing: Serve with a refreshing buttermilk or a simple glass of water to balance the spiciness of the curry.
Nutritional Information (per serving):
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 250 kcal |
| Protein | 2g |
| Fat | 22g |
| Carbohydrates | 16g |
| Fiber | 5g |
| Sugar | 7g |
This Kerala Style Eggplant Curry is a delicious, aromatic, and satisfying dish, with the perfect balance of spices and coconut creaminess. Enjoy the authentic flavors of Kerala right in your kitchen!
