Homestyle Eggplant Curry - Kerala Style

About this recipe

Eggplant is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. Homestyle Eggplant Curry - Kerala Style is a dish that I learnt from my mum. A very simple dish which is just perfect for a cold rainy day - it warms you up with all the spices and the richness from the coconut milk. It is super easy is to make, yet has all the flavors and warmth of a traditional Kerala dish.

Ingredients for Homestyle Eggplant Curry - Kerala Style

2 Medium size purple eggplant, finely chopped (use the regular small eggplant and not the ones used for baingan bhartha) [you could also use the long green eggplant]
1/4 teaspoon Mustard seeds
1 Big onion, finely chopped
1 to 2 Green chilis, slit lengthwise (use as per spice tolerance)
1/4 to 1/2 tablespoon Kashmiri or hot chili powder (use as per spice tolerance)
1 pinch Turmeric powder
1/2 tablespoon Coriander powder
1/2 teaspoon Fennel seeds (in case you don't have fennel seeds you could use cumin seeds)
1/4 to 1/2 teaspoon Ground fenugreek
1 Big tomato, finely chopped
1/2 cup Thick coconut milk
Coconut oil or vegetable oil
Curry leaves
Coriander leaves, finely chopped (optional)

How to cook Homestyle Eggplant Curry - Kerala Style

Heat oil in a wok and shallow fry the eggplant till slightly crisp. Remove the fried eggplant from the oil and drain on kitchen towel. Keep 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 chili, onions and curry leaves and saute till onions turn light brown.
Once the onions have browned well, add the chili powder, coriander powder and turmeric powder and saute till raw smell disappears.
Now 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. (otpional)
Your Homestyle Eggplant Curry - Kerala Style is ready. Serve hot or warm with chapathis.

• Tastes:  Mildly Spiced |