Kerala Style Eggplant Curry Recipe - Kerala Style Eggplant Curry
A vegetarian Kerala Recipes recipe with brinjals - finely chopped, mustard, onion - finely chopped. Ready in 50 min, serves 4.
Curated byAditya Nair🇮🇳
Instructions
13 steps- 1
To make Kerala Style Brinjal Curry, first heat oil in a pan
sprig curry leaves(2) - 2
Now add eggplants and cook till they crisp
- 3
Remove the brinjal and place it on the kitchen towel to drain the oil
- 4
Heat a little more oil in the same pan
- 5
Add mustard seeds and let it cook for 20 seconds
mustard(1/4 teaspoon)fenugreek seeds - grind(1/2 teaspoon) - 6
Now add fennel, green chillies, onion, curry leaves and cook till the onion turns brown
onion - finely chopped(1)green chillies - thin and straight cut(2)fennel - or cumin(1/2 teaspoon)sprig curry leaves(2) - 7
Now add red chili powder, coriander powder, turmeric powder and cook it for 3 minutes
turmeric powder - a pinchcoriander powder(1/2 tablespoon)sprig coriander - finely chop(3) - 8
Now add tomatoes, brinjals and mix
brinjals - finely chopped(2)tomato - finely chopped(1) - 9
After 1 minute add water as per use and cook it for 4 minutes
- 10
Cook till the eggplant becomes soft
- 11
After the bangan becomes soft add coconut milk and mix it
coconut milk - thick(1/2 cup)coconut oil - as per use - 12
Cook for 2 minutes and finally garnish with green coriander
green chillies - thin and straight cut(2)coriander powder(1/2 tablespoon)sprig coriander - finely chop(3) - 13
Serve Kerala Style Brinjal Curry with Chow Chow Thoran and Kerala Parotta for dinner
sprig curry leaves(2)
Rate this recipe
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Kerala Style Eggplant Curry Recipe - Kerala Style Eggplant Curry
A vegetarian Kerala Recipes recipe with brinjals - finely chopped, mustard, onion - finely chopped. Ready in 50 min, serves 4.
Curated byAditya Nair🇮🇳
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Directions
13 steps- 1
To make Kerala Style Brinjal Curry, first heat oil in a pan
sprig curry leaves(2) - 2
Now add eggplants and cook till they crisp
- 3
Remove the brinjal and place it on the kitchen towel to drain the oil
- 4
Heat a little more oil in the same pan
- 5
Add mustard seeds and let it cook for 20 seconds
mustard(1/4 teaspoon)fenugreek seeds - grind(1/2 teaspoon) - 6
Now add fennel, green chillies, onion, curry leaves and cook till the onion turns brown
onion - finely chopped(1)green chillies - thin and straight cut(2)fennel - or cumin(1/2 teaspoon)sprig curry leaves(2) - 7
Now add red chili powder, coriander powder, turmeric powder and cook it for 3 minutes
turmeric powder - a pinchcoriander powder(1/2 tablespoon)sprig coriander - finely chop(3) - 8
Now add tomatoes, brinjals and mix
brinjals - finely chopped(2)tomato - finely chopped(1) - 9
After 1 minute add water as per use and cook it for 4 minutes
- 10
Cook till the eggplant becomes soft
- 11
After the bangan becomes soft add coconut milk and mix it
coconut milk - thick(1/2 cup)coconut oil - as per use - 12
Cook for 2 minutes and finally garnish with green coriander
green chillies - thin and straight cut(2)coriander powder(1/2 tablespoon)sprig coriander - finely chop(3) - 13
Serve Kerala Style Brinjal Curry with Chow Chow Thoran and Kerala Parotta for dinner
sprig curry leaves(2)
Rate this recipe
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