Published: · Modified: by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 25 Comments
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If you're a fan of Indian cuisine, chances are you've had your fair share of eggplant recipes.
From the popular bagara baingan to the spicy baingan bharta, there's no shortage of delicious recipes featuring this versatile vegetable.
Jump to:
- The Origin of South Indian Eggplant Curry
- Why I Love this
- Ingredients
- Instructions
- Top Tip
- Storage
- Serving Suggestions
- Why Is This Unique From Other South Indian Brinjal Curry?
- Related Recipes
- 📖 Recipe
- Comments
But I bet you have not tried this South Indian version of eggplant curry!
This unique twist on a traditional dish is a must-try for anyone looking to expand their culinary horizons.
With the intensely spiced indian curry sauce and fantastic flavor, this vegan curry is a delicious alternative to several other eggplant curry recipes.
The Origin of South Indian Eggplant Curry
Like most South Indian dishes, this recipe has its origin in Karnataka.
Known as "Pathrode Masala Palya" in the local dialect (Mangalore), it's a staple in many households and is often prepared for special occasions.
I first learned this recipe from my mother-in-law, who also hails from Karnataka. Her version of the dish has been passed down through generations and is now a family favorite in my household.
Why I Love this
- Combining roasted eggplant and coconut masala gives it a unique, authentic flavor.
- Unlike other eggplant curries that use onion and tomato as the base, this recipe uses a coconut base, which adds a delicious, creamy texture to the dish.
- It's easy to make and goes well with rice, rasam, and dal recipes. It's also a great way to incorporate more vegetables into your diet.
- This recipe is from my native place, Mangalore, and holds a special place in my heart.
- It's the best way to taste golden brown eggplant without any deep frying.
Ingredients
- Baby Eggplants
- Grated Coconuts
- Whole spices: Coriander seeds, cumin seeds, and mustard seeds
- Red chilies: Go for less spicy and give you a bright red color. (Byadagi)
- Tamarind
- Jaggery
- Turmeric powder
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Wash the brinjal, chop it lengthwise, place the eggplant pieces in a large water bowl for about 10 minutes, and drain the water.
Drizzle coconut oil in a pan over medium heat. When the oil heats up, add the drained brinjal slices in a single layer, and saute them for 2-3 minutes.
Add turmeric powder, tamarind pulp water(soak the lemon-sized tamarind in the water for 10 minutes), jaggery, and salt and continue to saute them for two more minutes and cover with a lid.
Meanwhile, blend the grated coconut with coriander seeds, cumin, rice, and red chilies with ¾ cup water to a fine consistency.
Add the ground masala base to the sauteed Brinjal and cook for 10 minutes on low flame.
Stir in between.
Prepare tempering: Heat oil in a small pan over medium heat. Once the oil is hot, add mustard seeds, urad dal, one red chili halved, and fresh curry leaves.
Once they start spluttering, pour this tempering over the cooked eggplant.
Serve brinjal fry hot with steamed rice or roti for a delicious South Indian meal!
Top Tip
- Make sure to use fresh coconut for the best flavor. You can also use frozen grated coconut if fresh is not available.
- Adjust the number of red chilies according to your spice preference. If the dish turns out too spicy, add a teaspoon of lemon juice
- Allow the brinjal to soak in water before cooking to reduce its bitter taste.
- Use a heavy-bottomed pan for even cooking and better flavors.
- Its important to use coconut oil to get the authentic flavor.
Storage
This brinjal curry can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes well, so you can make a big batch and save some for later.
Serving Suggestions
The South Indian eggplant curry pairs well with steamed rice, rasam, and dal recipes. You can also serve it as a side dish for roti or any Indian bread.
And also, pair it with basmati rice, Tambuli, Avial, or "Majjige huli."
Why Is This Unique From Other South Indian Brinjal Curry?
- What sets this curry apart from other South Indian eggplant curries is its use of coconut as the base.
- This differs from other eggplant masala curries that use garam masala, onion, and tomato.
- This brinjal curry has no need for sesame seeds and sesame oil.
- Indian Eggplant Masala Curry Recipe
- Aloo Baingan (Eggplant Potato Curry)
- Instant Pot Eggplant Curry
- Brinjal Sambar Recipe (Instant Pot)
- Bengali Mixed Vegetable Curry (Shukto Recipe)
- Ridge Gourd Curry (Beerakaya Kura)
- Aloo Gobi In Instant Pot
- Beetroot Leaves Dal (Indian Beet Greens Recipe)
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📖 Recipe
South Indian Eggplant Curry (Brinjal Recipe)
Uma Raghupathi
Elevate your taste buds with this traditional South Indian brinjal curry, made with roasted eggplant and a flavorful coconut masala. A must-try for any curry lover!
5 from 15 votes
Print Recipe
Prep Time:10 minutes mins
Cook Time:22 minutes mins
Total Time:32 minutes mins
Course :Side Dish
Cuisine :Indian
Diet :Vegan
Allergen :Dairy free, Gluten free
Difficulty :Easy
Servings 4
Calories 308 kcal
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 8-10 baby eggplants - brinjal
- ½ cup grated coconut
- 2 tablespoon coriander seeds
- 2 teaspoon cumin seeds
- 1 tablespoon rice
- 5-6 red chilies
- 5 curry leaves
- 2 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon split black gram
- 1 teaspoon turmeric powder
- 1 tablespoon tamarind - Or lemon sized soaked in water
- 1 tablespoon grated jaggery
- Salt to taste
Instructions
Wash the brinjal, chop it lengthwise, place the eggplant pieces in a large water bowl for about 10 minutes, and drain the water.
8-10 baby eggplants
Drizzle coconut oil in a pan over medium heat. When the oil heats up, add the drained brinjal slices in a single layer, and saute them for 2-3 minutes.
2 tablespoon coconut oil
Add turmeric powder, tamarind pulp water(soak the lemon-sized tamarind in the water for 10 minutes), jaggery, and salt and continue to saute them for two more minutes and cover with a lid.
1 teaspoon turmeric powder, 1 tablespoon tamarind, 1 tablespoon grated jaggery, Salt to taste
Meanwhile, blend the grated coconut with coriander seeds, cumin, rice, and red chilies with ¾ cup water to a fine consistency.
½ cup grated coconut, 2 tablespoon coriander seeds, 2 teaspoon cumin seeds, 1 tablespoon rice, 5-6 red chilies
Add the ground masala base to the sauteed Brinjal and cook for 10 minutes on low flame.
Prepare tempering: Heat oil in a small pan over medium heat. Once the oil is hot, add mustard seeds, urad dal, one red chili halved, and fresh curry leaves. Once they start spluttering, pour this tempering over the cooked eggplant.
1 teaspoon mustard seeds, 1 teaspoon split black gram, 5 curry leaves
Serve brinjal fry hot with steamed rice or roti for a delicious South Indian meal!
Notes
- Make sure to use fresh coconut for the best flavor. You can also use frozen grated coconut if fresh is not available.
- Adjust the number of red chilies according to your spice preference. If the dish turns out too spicy, add a teaspoon of lemon juice
- Allow the brinjal to soak in water before cooking to reduce its bitter taste.
- Use a heavy-bottomed pan for even cooking and better flavors.
- Its important to use coconut oil to get the authentic flavor.
YOUR OWN NOTES
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Nutrition
Calories: 308kcal | Carbohydrates: 43g | Protein: 8g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 1376mg | Fiber: 18g | Sugar: 21g | Vitamin A: 705IU | Vitamin C: 117mg | Calcium: 92mg | Iron: 4mg
Nutritional information is an estimation only.
Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!
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Reader Interactions
Comments
Swathi
This Brinjal masala curry looks delicious. I am going to give it a try. I love brinjal and looking forward for try to new curries.
Reply
Jo
I'm a brinjal hater to lover convert. And now I can't have enough of brinjal. This brinjal curry with jolada rotti is my absolute favorite
Reply
Mahy Elamin
I've always wanted to make an Eggplant Curry, but fetl intimidated. Your recipe look super delicious and easy to follow, I'll make it for sure!
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Annie
Yum! This looks delicious. Cannot wait to try it!
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Uma Raghupathi
Thank you!
Reply
veggiesdontbite
Looks like a colorful and flavorful dish!
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Anjali @ Vegetarian Gastronomy
Yummy Uma!!! You probably know I LOVE these flavors...your masala spice mix sounds delicious! Great photographs!
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Uma Raghupathi
Thank you Anjali:) I am glad that you liked it!
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The Vegan 8
I love curry! This has so much flavor and so much deliciousness going on. I could use a whole bowl right now!
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Uma Raghupathi
Thank you! I am glad that you liked it:)
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Amy Katz from Veggies Save The Day
Looks delicious! I need to buy some eggplant.
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Uma Raghupathi
Thank you Amy !
Reply
Linda and Alex @ Veganosity
I always love the spices in Indian food. I don't think there is anything quite as flavorful. This looks delicious.
Reply
Uma Raghupathi
Thank you Linda:)
Reply
Aimee | Wallflower Kitchen
Love aubergine! And I basically live on spicy curries during the winter, looks delicious 🙂
Reply
Uma Raghupathi
Thank you Aimee! For me winter= spicy;)
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nicoleanndawson
Your post reminded me that its been too long since I've had good Indian Food! I'll have to try making this soon.
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Uma Raghupathi
Thanks:) let me know how it turns out!
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Dixya @ Food, Pleasure, and Health
eggplants are my fav but i dont know how to prepare them..esp this masala version sounds sooo good.
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Uma Raghupathi
Thank you Dixya!
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Archana
Eggplant I make often but never like my pics so given up on it. Love the curry need only some jowar rotis with it. Yummm...
Kelly Page (@TastingPage)
This looks like a perfect dish to keep you warm as the temperatures drop!
Reply
Uma Raghupathi
It's good for all seasons:) Thank you!
Reply
Strength and Sunshine
Love anything with eggplant!
Reply
Uma Raghupathi
Me too:)
Reply