Easy Baby Eggplant Recipe with Coconut & Sesame – Indian Curry

Last Updated on 4 months by Neha Deshmukh

Easy Baby Eggplant Recipe with Coconut & Sesame – Indian Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for delicious, comforting Indian curries that aren’t too complicated to make. This baby eggplant curry – a vibrant blend of coconut, sesame, and fragrant spices – is exactly that. I first stumbled upon a version of this at a friend’s place, and I’ve been tweaking it ever since to make it just perfect. It’s become a real weeknight favorite!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s relatively quick – ready in under 30 minutes! – and uses simple ingredients you likely already have in your pantry. But the best part? The flavor is incredible. The baby eggplants become wonderfully tender, soaking up all the delicious gravy. Plus, the toasted coconut and sesame seeds add a lovely texture and nutty aroma. It’s a truly satisfying dish.

Ingredients

Here’s what you’ll need to make this flavorful curry:

• 5-6 baby eggplants
• 1 medium onion
• 1 tablespoon sesame seeds
• ¼ cup cashews
• ¼ cup desiccated grated coconut
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ½ teaspoon chili powder (adjust to your spice preference!)
• ½ teaspoon turmeric
• Few fresh curry leaves
• Salt to taste
• Extra cashews for garnish
• Oil for frying/roasting & tempering

Ingredient Notes

Let’s talk ingredients for a sec!

• Baby Eggplants: These are the stars of the show! They’re more tender and less bitter than larger eggplants. Look for firm, shiny ones.
• Desiccated Coconut vs. Fresh: I usually use desiccated coconut for convenience, but feel free to use freshly grated coconut if you have it! About ½ cup of freshly grated coconut would be equivalent to ¼ cup desiccated.
• Tempering Variations: Tempering (or tadka) is a key part of Indian cooking. The spices bloom in the hot oil, releasing their flavors. Different regions have different preferences – some add a pinch of asafoetida (hing) for extra depth, while others might include a dried red chili. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slit the baby eggplants vertically, almost all the way through. This helps them cook evenly and absorb the flavors. Rub them generously with salt and let them rest for about 30 minutes. This draws out some of the bitterness and softens them up.
2. While the eggplants are resting, let’s make the coconut-cashew paste. Dry roast the sesame seeds and cashews in a pan until lightly golden and fragrant. Be careful not to burn them! Add the desiccated coconut and roast for another minute. Then, blend everything together into a smooth paste, adding a little water if needed.
3. Now, it’s time to cook the eggplants. You can either shallow fry them in oil until tender and golden brown, or roast them in the oven at 200°C (390°F) for about 20-25 minutes. I often roast them for a healthier option. Set aside once cooked.
4. Heat some oil in a pan. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds and curry leaves. Let them sizzle for a few seconds until fragrant.
5. Add the chopped onion and sauté until golden brown. This is where the base of our flavor starts to build!
6. Stir in the turmeric and coconut-cashew paste. Cook for about 2 minutes, stirring constantly to prevent sticking. Then, add about 1-2 cups of water to create a thick gravy.
7. Gently add the fried or roasted eggplants to the gravy. Simmer on low heat for about 5 minutes, allowing the flavors to meld together.
8. Finally, for that extra touch of flavor, let’s make a quick tempering. Heat a little oil in a separate pan, add a few curry leaves and a handful of cashews. Fry until the cashews are golden brown. Pour this tempering over the curry before serving.

Expert Tips

• Don’t overcrowd the pan when frying the eggplants. Work in batches if necessary.
• Adjust the amount of chili powder to your liking.
• A pinch of sugar can balance the flavors beautifully.
• For a richer flavor, use coconut oil for cooking.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply omit the cashews or substitute with sunflower seeds.
• Spice Level Adjustment: Add more chili powder or a pinch of cayenne pepper for extra heat.
• South Indian vs. North Indian Style: For a South Indian twist, add a tablespoon of tamarind paste to the gravy. North Indian versions often include a dollop of yogurt.
• Oven-Roasted vs. Fried Eggplant: I love roasting the eggplants for a healthier option, but frying them gives a lovely crispy texture. My grandma always fried hers!

Serving Suggestions

This curry is fantastic served with a side of fluffy basmati rice or warm roti. A simple cucumber raita (yogurt dip) complements the flavors perfectly.

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

Let’s answer some common questions:

• What type of eggplant works best for this recipe? Baby eggplants are ideal, but you can also use Indian eggplants or even small Japanese eggplants.
• Can I use fresh coconut instead of desiccated? Absolutely! About ½ cup of freshly grated coconut is equivalent to ¼ cup desiccated.
• How do I prevent the eggplants from absorbing too much oil? Salting the eggplants helps draw out moisture, reducing oil absorption. Roasting is also a great option.
• What is the purpose of salting the eggplants? It reduces bitterness and helps them soften and cook evenly.
• Can this curry be made ahead of time? Yes! The flavors actually develop even more overnight. Just reheat gently before serving.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and how it turns out!