Homestyle Eggplant Curry – Kerala Style

4.75 from 4 votes

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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Recipe Taste Spicy
Servings 2


  • 2 Eggplant purple, medium sized, 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 Onion big, finely chopped
  • 1 to 2 Green chili slit lengthwise (use as per spice tolerance)
  • 1/4 to 1/2 tbsp Chili powder Kashmiri or hot chili powder, use as per spice tolerance
  • 1 pinch Turmeric Powder
  • 1/2 tbsp 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 Fenugreek ground
  • 1 Tomato big, finely chopped
  • 1/2 cup Coconut milk thick
  • Coconut oil or vegetable oil
  • Curry leaves
  • Coriander leaves finely chopped (optional)


  • 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 sauté 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 sauté till raw smell disappears.
  • Now add the chopped tomato and sauté 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 Homestyle Eggplant Curry - Kerala Style is ready. Serve hot or warm with chapathis.

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4.75 from 4 votes

Recipe Nutrition

Calories: 277 kcal | Carbohydrates: 39 g | Protein: 7 g | Fat: 14 g | Saturated Fat: 11 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 114 mg | Potassium: 1451 mg | Fiber: 17 g | Sugar: 21 g | Vitamin A: 916 IU | Vitamin C: 26 mg | Calcium: 90 mg | Iron: 4 mg

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Donna George
Donna George

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