Eggplant Curry Recipe – Authentic South Indian Brinjal with Coconut

Last Updated on 2 months by Neha Deshmukh

Eggplant Curry Recipe – Authentic South Indian Brinjal with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Eggplant Curry, or Brinjal Curry as we call it back home. This isn’t just any eggplant curry; it’s a taste of South India, packed with aromatic spices and the subtle sweetness of coconut. I first learned to make this from my grandmother, and it’s been a family favorite ever since. It’s the kind of dish that instantly feels like a warm hug.

Why You’ll Love This Recipe

This Eggplant Curry is seriously delicious! It’s a wonderful blend of textures – soft eggplant, crunchy coconut, and a beautifully spiced curry powder. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s incredibly versatile. You can enjoy it with rice, sambar, or even a simple bowl of curd rice. Trust me, once you try this, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to create this South Indian masterpiece:

• 3 cup cubed eggplant (about 500g)
• 2 tbsp oil (vegetable, sunflower, or coconut oil)
• ?? tsp mustard seeds (about 1/2 tsp)
• 1 tbsp urad dal (split black lentils)
• Few curry leaves (about 1 sprig)
• ?? tsp turmeric powder (about 1/2 tsp)
• Salt to taste
• 2 tbsp coconut, grated or desiccated
• ?? cup coriander seeds (about 1/2 cup)
• ?? cup chana dal (split chickpeas) (about 1/4 cup)
• 10-12 red chilies (adjust to your spice preference)
• 5 Kashmiri red chilies (optional, for color)

Ingredient Notes

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

• Kashmiri Chilies: These are a game-changer for color! They add a beautiful vibrant red without a ton of heat. If you can find them, definitely use them.
• Curry Leaves: Fresh curry leaves are essential. They have a unique aroma that you just can’t replicate with dried ones. You can usually find them at Indian grocery stores.
• Eggplant/Brinjal Varieties: In India, we use different types of brinjals depending on the region. Long, slender varieties are common, but round, purple ones work beautifully too. Feel free to experiment!
• Spice Level: Don’t be afraid to adjust the number of red chilies to suit your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and cube your eggplant. Then, and this is important, immerse it in water to prevent it from discoloring.
2. If you’re using smaller brinjals, give them a quick boil for about 3 minutes, then drain and set aside. This helps them cook evenly.
3. Now, let’s make the curry powder. Dry roast the coriander seeds, chana dal, red chilies, and Kashmiri chilies (if using) in a pan until they turn golden and fragrant. Let them cool completely, then grind them into a coarse powder.
4. In the same pan, roast the coconut until it’s golden brown. Set aside.
5. Heat the oil in a pan over medium heat. Add the mustard seeds. Once they start to splutter, add the urad dal and curry leaves. Sauté until the dal turns golden brown.
6. Add the eggplant, turmeric powder, and salt. Add 1-2 tablespoons of water, cover the pan, and cook for 2-3 minutes, or until the eggplant is soft.
7. If there’s excess water, cook uncovered for a few minutes to evaporate it. You want the eggplant to be nicely coated with the spices.
8. Add 2 tablespoons of the curry powder and the roasted coconut. Mix everything well.
9. Cook for another 7-9 minutes, stirring occasionally. About halfway through, add a teaspoon of coconut oil for extra flavor – it really makes a difference!
10. Serve hot with sambar, rice, or curd rice.

Expert Tips

• Don’t overcrowd the pan when cooking the eggplant. Cook in batches if necessary to ensure it browns nicely.
• Grinding the spices yourself makes a huge difference in flavor. But if you’re short on time, you can use store-bought curry powder.
• A pinch of asafoetida (hing) while sautéing the mustard seeds adds a lovely depth of flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment: For a milder curry, reduce the number of red chilies. For a spicier kick, add a few more!
• Regional Variations: In Tamil Nadu, they often add a small piece of tamarind pulp for a tangy flavor. Kerala style might include a touch of jaggery for sweetness.
• Festival Adaptations: This curry is often made during Onam and Pongal festivals in South India. My aunt always adds a handful of peanuts for extra crunch during these celebrations!

Serving Suggestions

This Eggplant Curry is incredibly versatile. Here are a few of my favorite ways to serve it:

• With a steaming bowl of rice and a side of sambar.
• Alongside a cooling bowl of curd rice.
• With roti or chapati for a comforting meal.
• As part of a larger South Indian thali (platter).

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. The flavors actually develop even more overnight!

FAQs

Let’s answer some common questions:

• What type of eggplant is best for this curry? Any variety works, but I prefer the Indian varieties or globe eggplants.
• How can I prevent the eggplant from becoming mushy? Don’t overcook it! And soaking it in water beforehand helps.
• Can I make the curry powder ahead of time? Absolutely! Store it in an airtight container in a cool, dark place for up to a month.
• What is the purpose of adding coconut oil at the end? It adds a beautiful aroma and richness to the curry.
• Can this curry be made without coconut? Yes, you can omit the coconut, but it won’t have the same authentic flavor.

Enjoy this little piece of South India in your kitchen! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!