Kerala Style Eggplant Curry Recipe
A vegetarian Kerala Recipes recipe with brinjal (baingan / eggplant) - finely chopped (use the regular small eggplant and not the ones used for baingan bhartha), mustard seeds, onion - finely chopped. Ready in 50 min, serves 4.
Curated byAditya Nair🇮🇳
Instructions
16 steps- 1
To begin making the Kerala Style Eggplant Curry recipe, heat oil in a heavy bottomed pan and shallow fry the eggplant till slightly crisp
brinjal (baingan / eggplant) - finely chopped (use the regular small eggplant and not the ones used for baingan bhartha)(2)sprig curry leaves(2) - 2
Remove the fried eggplant from the oil and drain on kitchen towel
brinjal (baingan / eggplant) - finely chopped (use the regular small eggplant and not the ones used for baingan bhartha)(2) - 3
Keep it aside
- 4
Into the same wok, add the mustard seeds and allow it to splutter
mustard seeds(1/4 teaspoon)fennel seeds (saunf) - in case you don't have fennel seeds you could use cumin seeds(1/2 teaspoon)methi seeds (fenugreek seeds) - grounded(1/2 teaspoon) - 5
Add the fennel seeds and saute till raw smell disappears
mustard seeds(1/4 teaspoon)fennel seeds (saunf) - in case you don't have fennel seeds you could use cumin seeds(1/2 teaspoon)methi seeds (fenugreek seeds) - grounded(1/2 teaspoon) - 6
Now add the green chillies, onions and curry leaves and saute till onions turn light brown
onion - finely chopped(1)to 2 green chillies - slit lengthwise (use as per spice tolerance) /2 kashmiri chili powder (use as per spice tolerance)(1 tablespoon)sprig curry leaves(2)sprig coriander (dhania) leaves - finely chopped (optional)(3) - 7
Once the onions have browned well, add the chilli powder, coriander powder and turmeric powder and saute till raw smell disappears
onion - finely chopped(1)to 2 green chillies - slit lengthwise (use as per spice tolerance) /2 kashmiri chili powder (use as per spice tolerance)(1 tablespoon)pinch turmeric powder (haldi)(1)coriander powder (dhania)(1/2 tablespoon)fennel seeds (saunf) - in case you don't have fennel seeds you could use cumin seeds(1/2 teaspoon)sprig coriander (dhania) leaves - finely chopped (optional)(3) - 8
Add the chopped tomato and saute for a few seconds till all the ingredients have combined well
brinjal (baingan / eggplant) - finely chopped (use the regular small eggplant and not the ones used for baingan bhartha)(2)onion - finely chopped(1)fennel seeds (saunf) - in case you don't have fennel seeds you could use cumin seeds(1/2 teaspoon)tomatoes - finely chopped(1)sprig coriander (dhania) leaves - finely chopped (optional)(3) - 9
Add enough water (add according to how much gravy you would want
- 10
I like a thick curry, so did not add too much water) and cover and cook for a few minutes
coconut milk - thick(1/2 cup)sprig curry leaves(2) - 11
Allow the curry to boil well and eggplant to soften a little
brinjal (baingan / eggplant) - finely chopped (use the regular small eggplant and not the ones used for baingan bhartha)(2)sprig curry leaves(2) - 12
Now add the thick coconut milk and stir well
coconut milk - thick(1/2 cup)coconut oil - or vegetable oil as required - 13
Cook till small bubbles appear here and there
brinjal (baingan / eggplant) - finely chopped (use the regular small eggplant and not the ones used for baingan bhartha)(2) - 14
Switch off flame and add the chopped coriander leaves
brinjal (baingan / eggplant) - finely chopped (use the regular small eggplant and not the ones used for baingan bhartha)(2)onion - finely chopped(1)coriander powder (dhania)(1/2 tablespoon)tomatoes - finely chopped(1)sprig curry leaves(2)sprig coriander (dhania) leaves - finely chopped (optional)(3) - 15
(optional)Your Kerala Style Eggplant Curry is ready to be served
brinjal (baingan / eggplant) - finely chopped (use the regular small eggplant and not the ones used for baingan bhartha)(2)sprig curry leaves(2)sprig coriander (dhania) leaves - finely chopped (optional)(3) - 16
Serve Kerala Style Eggplant Curry with Roti or steamed rice for a weekday lunch
brinjal (baingan / eggplant) - finely chopped (use the regular small eggplant and not the ones used for baingan bhartha)(2)sprig curry leaves(2)
Rate this recipe
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Kerala Style Eggplant Curry Recipe
A vegetarian Kerala Recipes recipe with brinjal (baingan / eggplant) - finely chopped (use the regular small eggplant and not the ones used for baingan bhartha), mustard seeds, onion - finely chopped. Ready in 50 min, serves 4.
Curated byAditya Nair🇮🇳
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Directions
16 steps- 1
To begin making the Kerala Style Eggplant Curry recipe, heat oil in a heavy bottomed pan and shallow fry the eggplant till slightly crisp
brinjal (baingan / eggplant) - finely chopped (use the regular small eggplant and not the ones used for baingan bhartha)(2)sprig curry leaves(2) - 2
Remove the fried eggplant from the oil and drain on kitchen towel
brinjal (baingan / eggplant) - finely chopped (use the regular small eggplant and not the ones used for baingan bhartha)(2) - 3
Keep it aside
- 4
Into the same wok, add the mustard seeds and allow it to splutter
mustard seeds(1/4 teaspoon)fennel seeds (saunf) - in case you don't have fennel seeds you could use cumin seeds(1/2 teaspoon)methi seeds (fenugreek seeds) - grounded(1/2 teaspoon) - 5
Add the fennel seeds and saute till raw smell disappears
mustard seeds(1/4 teaspoon)fennel seeds (saunf) - in case you don't have fennel seeds you could use cumin seeds(1/2 teaspoon)methi seeds (fenugreek seeds) - grounded(1/2 teaspoon) - 6
Now add the green chillies, onions and curry leaves and saute till onions turn light brown
onion - finely chopped(1)to 2 green chillies - slit lengthwise (use as per spice tolerance) /2 kashmiri chili powder (use as per spice tolerance)(1 tablespoon)sprig curry leaves(2)sprig coriander (dhania) leaves - finely chopped (optional)(3) - 7
Once the onions have browned well, add the chilli powder, coriander powder and turmeric powder and saute till raw smell disappears
onion - finely chopped(1)to 2 green chillies - slit lengthwise (use as per spice tolerance) /2 kashmiri chili powder (use as per spice tolerance)(1 tablespoon)pinch turmeric powder (haldi)(1)coriander powder (dhania)(1/2 tablespoon)fennel seeds (saunf) - in case you don't have fennel seeds you could use cumin seeds(1/2 teaspoon)sprig coriander (dhania) leaves - finely chopped (optional)(3) - 8
Add the chopped tomato and saute for a few seconds till all the ingredients have combined well
brinjal (baingan / eggplant) - finely chopped (use the regular small eggplant and not the ones used for baingan bhartha)(2)onion - finely chopped(1)fennel seeds (saunf) - in case you don't have fennel seeds you could use cumin seeds(1/2 teaspoon)tomatoes - finely chopped(1)sprig coriander (dhania) leaves - finely chopped (optional)(3) - 9
Add enough water (add according to how much gravy you would want
- 10
I like a thick curry, so did not add too much water) and cover and cook for a few minutes
coconut milk - thick(1/2 cup)sprig curry leaves(2) - 11
Allow the curry to boil well and eggplant to soften a little
brinjal (baingan / eggplant) - finely chopped (use the regular small eggplant and not the ones used for baingan bhartha)(2)sprig curry leaves(2) - 12
Now add the thick coconut milk and stir well
coconut milk - thick(1/2 cup)coconut oil - or vegetable oil as required - 13
Cook till small bubbles appear here and there
brinjal (baingan / eggplant) - finely chopped (use the regular small eggplant and not the ones used for baingan bhartha)(2) - 14
Switch off flame and add the chopped coriander leaves
brinjal (baingan / eggplant) - finely chopped (use the regular small eggplant and not the ones used for baingan bhartha)(2)onion - finely chopped(1)coriander powder (dhania)(1/2 tablespoon)tomatoes - finely chopped(1)sprig curry leaves(2)sprig coriander (dhania) leaves - finely chopped (optional)(3) - 15
(optional)Your Kerala Style Eggplant Curry is ready to be served
brinjal (baingan / eggplant) - finely chopped (use the regular small eggplant and not the ones used for baingan bhartha)(2)sprig curry leaves(2)sprig coriander (dhania) leaves - finely chopped (optional)(3) - 16
Serve Kerala Style Eggplant Curry with Roti or steamed rice for a weekday lunch
brinjal (baingan / eggplant) - finely chopped (use the regular small eggplant and not the ones used for baingan bhartha)(2)sprig curry leaves(2)
Rate this recipe
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