Name: South Indian Eggplant Curry (Brinjal Recipe)
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 8-10 baby eggplants (brinjal); 1/2 cup grated coconut; 2 tbsp coriander seeds; 2 tsp cumin seeds; 1 tbsp rice; 5-6 red chilies; 5 curry leaves; 2 tbsp coconut oil; 1 tsp mustard seeds; 1 tsp split black gram; 1 tsp turmeric powder; 1 tbsp tamarind (Or lemon sized soaked in water); 1 tbsp grated jaggery; Salt to taste

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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.

A bowl is full of south Indian brinjal curry.

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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

Sliced baby eggplants are on the chopping board.

Wash the brinjal, chop it lengthwise, place the eggplant pieces in a large water bowl for about 10 minutes, and drain the water.

A pan has sliced eggplants and turmeric on the heat.

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.

A pan has sauteed baby eggplants and spices.

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.

A blender has all the dry ingredients for brinjal masala curry.

Meanwhile, blend the grated coconut with coriander seeds, cumin, rice, and red chilies with ¾ cup water to a fine consistency.

A pan has brinjal masala curry over the heat.

Add the ground masala base to the sauteed Brinjal and cook for 10 minutes on low flame.

A pan is with brinjal curry over the heat.

Stir in between.

A pan has tempering ingredients over the heat.

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.

A pan has south Indian eggplant curry and topped with tempering.

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.