Kerala Style Brinjal Curry Recipe | Spicy Eggplant Curry in Coconut Milk
Description:
Kerala Style Brinjal Curry, or Keralan Eggplant Curry, is a warming and rich dish perfect for a cold, rainy day. The robust flavors of green chilies, curry leaves, and spices infuse the tender brinjals (eggplant) in a creamy coconut milk base. This curry captures the essence of Kerala’s vibrant cuisine with its balanced mix of heat, spice, and the rich depth of coconut, making it an ideal accompaniment to traditional Kerala dishes like Spiced Ghee Rice (Neychoru) or Kerala Parotta. It’s a delicious vegetarian option that pairs wonderfully with rice or flatbreads.
Ingredients
For the Brinjal Preparation:
| Ingredient | Quantity |
|---|---|
| Baby brinjals (washed & cut into wedges) | 8 (medium-sized) |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Coconut Oil | 2 tablespoons |
For the Curry Masala:
| Ingredient | Quantity |
|---|---|
| Coconut Oil | 1 tablespoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Fennel seeds (Saunf) | 1/2 teaspoon |
| Curry leaves | 2 sprigs (torn) |
| Green Chillies (slit) | 2 |
| Pearl onions (Sambar onions, quartered) | 1 cup |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Tomatoes (finely chopped) | 2 |
| Coconut milk | 1/2 cup |
| Salt | To taste |
| Coriander leaves (finely chopped) | 6 sprigs |
Preparation Time:
- 15 minutes (for prepping ingredients)
Cooking Time:
- 35 minutes (for the curry)
Instructions:
1. Shallow Frying the Brinjals:
To start making the Kerala Style Brinjal Curry, we begin with the baby brinjals. Cut the brinjals into wedges and immediately place them in water to prevent discoloration.
In a large pan, heat 2 tablespoons of coconut oil over medium heat. Add the brinjal wedges along with turmeric powder and salt. Sauté for a few minutes, stirring occasionally, until the brinjals soften and start to cook. To speed up the process, cover the pan with a lid, allowing the brinjals to cook through in their own steam. Once they’re soft, remove them from the pan and set them aside.
2. Making the Curry Masala:
In the same pan, heat 1 tablespoon of coconut oil over medium heat. Add the mustard seeds, fennel seeds, and curry leaves. Allow them to crackle and release their aromatic flavors.
Next, add the slit green chilies and the quartered pearl onions. Sauté until the onions soften and become translucent, about 2-3 minutes. Stir in the chopped tomatoes, salt, turmeric powder, and red chili powder. Continue cooking until the tomatoes break down and become soft and mushy. This should take about 2 minutes.
3. Combining the Brinjals and Coconut Milk:
Once the onion-tomato mixture has formed a smooth gravy, reduce the heat and add the 1/2 cup of coconut milk, stirring gently. Now, add the previously sautéed brinjal wedges into the curry. Let the curry come to a brisk boil, allowing the brinjals to absorb the flavors of the curry masala and coconut milk. Boil for 3 to 4 minutes to ensure all the ingredients are well blended.
4. Final Touches:
Taste and adjust the salt as needed. Once the curry has thickened and the flavors have melded, turn off the heat. Stir in the chopped coriander leaves for a fresh burst of flavor.
5. Serving Suggestions:
Transfer the Kerala Style Brinjal Curry to a serving bowl. This dish pairs perfectly with Kerala-style Spiced Ghee Rice (Neychoru), Kerala Parotta, or even a simple side of Cabbage Thoran for a complete meal.
Tips & Variations:
- For extra flavor, you can add a pinch of asafoetida (hing) when tempering the mustard and fennel seeds.
- You can also add a small amount of tamarind paste for a tangy twist, which complements the richness of the coconut milk.
- This curry tastes even better when allowed to sit for a few hours, as the flavors have time to develop further.
Enjoy the warmth of Kerala’s unique spices with this satisfying and wholesome Brinjal Curry. It’s an excellent choice for a simple, hearty lunch or dinner!
