Ingredients: 2 Brinjal (Baingan / Eggplant) – finely chopped (use the regular small eggplant and not the ones used for baingan bhartha),1/4 teaspoon Mustard seeds,1 Onion – finely chopped,1 to 2 Green Chillies – slit lengthwise (use as per spice tolerance) 1/2 tablespoon kashmiri chili powder (use as per spice tolerance),1 pinch Turmeric powder (Haldi),1/2 tablespoon Coriander Powder (Dhania),1/2 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 Tomatoes – finely chopped,1/2 cup Coconut milk – thick,Coconut Oil – or vegetable oil as required,2 sprig Curry leaves,3 sprig Coriander (Dhania) Leaves – finely chopped (optional)
Time in minutes: 50 Servings: 4 Course: Lunch Diet: Vegetarian
Instructions: To begin making the Kerala Style Eggplant Curry recipe, heat oil in a heavy bottomed pan and shallow fry the eggplant till slightly crisp.Remove the fried eggplant from the oil and drain on kitchen towel. Keep it aside.Into the same wok, add the mustard seeds and allow it to splutter.Add the fennel seeds and saute till raw smell disappears. Now add the green chillies, onions and curry leaves and saute till onions turn light brown.Once the onions have browned well, add the chilli powder, coriander powder and turmeric powder and saute till raw smell disappears.Add the chopped tomato and saute for a few seconds till all the ingredients have combined well.Add enough water (add according to how much gravy you would want. I like a thick curry, so did not add too much water) and cover and cook for a few minutes. Allow the curry to boil well and eggplant to soften a little.Now add the thick coconut milk and stir well. Cook till small bubbles appear here and there. Switch off flame and add the chopped coriander leaves. (optional)Your Kerala Style Eggplant Curry is ready to be served.Serve Kerala Style Eggplant Curry with Roti or steamed rice for a weekday lunch.