Indian Eggplant Curry from Kerala (Brinjal Curry Recipe)
Brinjal Curry is a one pot curry from Indian. This recipe is from the state Kerala witch is located in the south of India. The difference to other Indian Brinjal recipes is that there is coconut milk used. What we like about this dish is that it’s so easy to cook and you don’t need a long list of ingredients. In totals you will just need 20 minutes to cook this Brinjal curry. This dish is vegan and gluten free and can be eaten as a main dish or side dish next to fresh rice, Roti, Paratha or Naan bread.
4 SERVINGS
Ingredients (for frying)
1 eggplant, diced
½ tsp turmeric powder
½ tsp salt
2 tbs coconut oil
Ingredients (Curry)
½ tsp mustard seeds
½ tsp fennel seeds
5-6 Indian curry leaves
2 green chilis, chopped
1 red onion, chopped
¼ tsp turmeric powder
1 tsp red chili powder
2 tomatoes, finely chopped
150 ml coconut milk
Salt , to taste
Fresh coriander, for serving
In the beginning soak eggplant dice in cold salt water. This should be at least 30 minutes. After this time drain and squash.
Heat oil in a pot and stir fry eggplant for 3 minutes with turmeric. Remove from pot and set aside. Leave remaining oil in the pot.
Now add mustard and fennel seeds, curry leaves and green chilis and stir fry for 2 minutes. Add tomatoes and pour in coconut milk.
Bring to a simmer, reduce heat, add turmeric and red chili powder. Mix well and add fried eggplant. Simmer, uncovered for 10-12 minutes. Add more coconut milk if to dry.
Season with salt, transfer to serving bowls, garnish with fresh coriander and serve with rice, Roti, Naan or Paratha.
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