Ingredients: 2 brinjals – finely chopped, 1/4 teaspoon mustard, 1 onion – finely chopped, 2 green chillies – thin and straight cut, turmeric powder – a pinch, 1/2 tablespoon coriander powder, 1/2 teaspoon Fennel – or cumin, 1/2 teaspoon fenugreek seeds – grind, 1 tomato – finely chopped, 1/2 cup coconut milk – thick, coconut oil – as per use, 2 sprig curry leaves, 3 sprig coriander – Finely chop
Time in minutes: 50 Servings: 4 Course: Lunch Diet: Vegetarian
Instructions: To make Kerala Style Brinjal Curry, first heat oil in a pan. Now add eggplants and cook till they crisp. Remove the brinjal and place it on the kitchen towel to drain the oil. Heat a little more oil in the same pan. Add mustard seeds and let it cook for 20 seconds. Now add fennel, green chillies, onion, curry leaves and cook till the onion turns brown. Now add red chili powder, coriander powder, turmeric powder and cook it for 3 minutes. Now add tomatoes, brinjals and mix. After 1 minute add water as per use and cook it for 4 minutes. Cook till the eggplant becomes soft. After the bangan becomes soft add coconut milk and mix it. Cook for 2 minutes and finally garnish with green coriander. Serve Kerala Style Brinjal Curry with Chow Chow Thoran and Kerala Parotta for dinner.