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Eggplant is my favorite vegetable and I can have it for all my meals. I never understood why some people don’t like it, but I guess I am heavily biased toward it. If I have to do an A-Z of vegetables, it’ll probably look like this:

A for Aubergine (German, UK)

B for Baingan (Hindi)

E for Eggplant (US)

K for Katharikai (Tamil)

M for Makhua (Malaysia)

T for Terong (Thai)

V for Vankaya (Telugu) and so on.

So it shouldn’t be a surprise if I submit “E for Eggplant in coconut gravy” for Nupur’s A-Z of Indian Vegetables series. I used Japanese eggplants, the skinny long ones. They taste sweeter than the large round eggplants.

Print Recipe
Eggplant in Coconut Gravy Yum
Eggplant in Coconut Gravy
Course side dish
Cuisine south indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 eggplants Japanese – cut into match sticks
  • 1 Red onions – medium, thinly sliced
  • 3 chilies Green – chopped
  • ½ tsp Ginger – minced
  • 2 cloves Garlic – chopped fine
  • 2 ¼ cups Tomatoes tomato – ripe or puree
  • 1 tsp Curry powder
  • ½ cup Coconut milk (light)
  • ¼ tsp Turmeric
  • ½ tsp chili powder Red
  • to taste Salt
Course side dish
Cuisine south indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 eggplants Japanese – cut into match sticks
  • 1 Red onions – medium, thinly sliced
  • 3 chilies Green – chopped
  • ½ tsp Ginger – minced
  • 2 cloves Garlic – chopped fine
  • 2 ¼ cups Tomatoes tomato – ripe or puree
  • 1 tsp Curry powder
  • ½ cup Coconut milk (light)
  • ¼ tsp Turmeric
  • ½ tsp chili powder Red
  • to taste Salt
Eggplant in Coconut Gravy
Instructions
  1. Heat a large non stick skillet, sauté the eggplant pieces in 1 tsp oil until nicely browned on all sides. I used non-stick spray and worked in batches so that the skillet is not crowded and all the pieces are browned evenly. Remove and keep aside.
  2. Heat 2 tsp oil in the same skillet, add onions, chilies, ginger and garlic and sauté till the onions are lightly browned.
  3. Add turmeric, tomatoes, curry powder and red chili powder, cover and cook till the tomatoes get mushy (or until the tomato puree doesn’t smell raw anymore).
  4. Add the fried eggplant pieces and 1 cup of water (use less if you don’t want your gravy to be runny), cover and cook for 5 -7 minutes until the eggplant pieces soak up the spices.
  5. Add coconut milk, salt and cook for about 3 more minutes. Garnish with coriander leaves and serve with steaming hot rice.
Recipe Notes

Rice with Eggplant Curry and Lemon-Ginger pickle (Priya)

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15 thoughts on “E for Eggplant in Coconut Gravy”

  1. See how clever you are Pavani!!E for eggplants which looks great!
    I couldn’t think of that and made Erissery with Caulflower!All the Keralites are going to beat me up to pulp now!;D

  2. Hey Pavani,
    Nice entry for “E”. I am always on the lookout for eggplant recipes..Tell me, can I use small eggplants instead of long ones?
    Swaps

  3. Oh my goodness, that sounds sooooo delicious! I love eggplant…this recipe is definitely going on my to-make list 🙂

  4. Thank you all for your comments.

    Hi Swapna, You can definitely use small baby eggplants for this recipe.
    Do try and let me know.
    Cheers
    Pavani

  5. Hi Pavani,
    I just made this curry for dinner..and it turned out amazing..First, the fried eggplants tasted so good, that we ate 3-4 just like that..And the curry was delicious..
    A big THANKS from me and my hubby for this wonderful dish..

    Swaps

  6. Thanks Swapna. I’m very glad that you liked the curry. Thanks for letting me know.

    Thanks Sanjana for visiting my blog. Will definitely check the site.

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