Authentic Brinjal Recipe – Coconut & Green Chili Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Brinjal Recipe – Coconut & Green Chili Curry

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a vibrant, flavourful brinjal (eggplant) curry cooked with coconut and green chilies. It’s the kind of dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and the warmth of family. This isn’t just a recipe; it’s a little piece of home I want to share with you.

Why You’ll Love This Recipe

This brinjal curry is seriously comforting. It’s a beautiful balance of earthy brinjal, creamy coconut, and a lovely kick from the green chilies. It’s surprisingly easy to make, even on a busy weeknight, and it’s incredibly versatile – perfect with rice, roti, or even a simple side of yogurt. Plus, it’s a fantastic way to enjoy the humble brinjal in a whole new light!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 8 medium-sized brinjal (eggplant)
• 2 onions
• 12 small garlic cloves
• ½ tsp turmeric powder
• As needed salt
• 1 cup grated coconut
• 8 green chilies
• 2 garlic cloves
• 1 tbsp oil
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Fresh Coconut: Seriously, if you can get your hands on fresh coconut, do it. The flavour is just unmatched. If not, unsweetened desiccated coconut works in a pinch, but you might need a splash more water when grinding.
• Green Chili Heat: Green chilies vary so much in their heat! I usually use around 6-8, but feel free to adjust based on your spice preference. Some varieties pack a serious punch, so start with less and taste as you go. In my family, my uncle always adds extra – he loves the burn!
• Soaking the Brinjal: Don’t skip soaking the brinjal in water! This prevents it from discoloring and also helps it cook more evenly. It really makes a difference in the final texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop those onions and garlic. Then, cube the brinjal and pop it into a bowl of water to keep it from turning brown.
2. Now, let’s make the coconut paste. Grind the grated coconut, green chilies, and 2 garlic cloves together into a smooth paste, adding just a tiny bit of water to help it blend. You want it to be thick, not watery.
3. Heat the oil in a kadai (or a deep frying pan) over medium heat. Add the mustard seeds and curry leaves. Listen for the mustard seeds to splutter – that’s when you know the oil is ready!
4. Add the chopped onions and sauté until they turn translucent and slightly golden. Drain the brinjal and add it to the pan along with salt and turmeric powder.
5. Cover the kadai and cook for about 4-5 minutes, stirring occasionally, until the brinjal starts to soften.
6. Now, pour in that beautiful coconut paste. Stir well to combine and cook for another 3-4 minutes, until the raw smell of the paste disappears.
7. If the curry seems too thick, add up to ½ cup of water to reach your desired consistency. Simmer for a final 2 minutes, allowing the flavours to meld together.

Expert Tips

• Don’t overcrowd the pan when cooking the brinjal. Work in batches if necessary to ensure even cooking.
• A pinch of asafoetida (hing) added with the mustard seeds adds a lovely depth of flavour.
• Taste and adjust the salt and spice levels as needed.

Variations

• With Potatoes: My friend, Priya, loves adding diced potatoes to this curry for extra heartiness. Add them along with the brinjal.
• Tamarind Tang: A teaspoon of tamarind paste adds a lovely tangy twist.
• Tomato Touch: For a slightly different flavour profile, add a chopped tomato along with the onions.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the green chilies to 2-3, and remove the seeds before grinding.
• Spicy: Use 10-12 green chilies, and leave the seeds in. You can also add a pinch of red chili powder.

Festival Adaptions (Onam/Sadya suitability)

This curry is a wonderful addition to a traditional Onam Sadya! It’s a flavourful and relatively mild dish that complements the other dishes beautifully.

Serving Suggestions

Serve this brinjal curry warm with phulkas (Indian flatbread), chapati, or a bowl of fluffy steamed rice. A side of yogurt or raita can help balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of brinjal (eggplant) works best for this curry?

I prefer using the long, slender Indian brinjal, but any variety will work! Globe eggplant is also a good option, but it might take a little longer to cook.

How can I prevent the brinjal from absorbing too much oil?

Soaking the brinjal in water is key! Also, don’t overcrowd the pan and cook on medium heat.

Can I use store-bought coconut paste instead of freshly grated coconut?

You can, but the flavour won’t be quite the same. Look for unsweetened coconut paste and adjust the water accordingly.

What is the best way to adjust the spice level of this dish?

Start with fewer green chilies and taste as you go. You can always add more, but you can’t take it away!

How long does this brinjal curry stay fresh in the refrigerator?

It will stay fresh for up to 3 days in an airtight container.

Enjoy this little taste of my family’s kitchen! I hope you love it as much as we do. Let me know in the comments how it turns out for you. Happy cooking!