Baingan Coconut Masala

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • Small Brinjals - 5 (cleaned, tops removed and sliced like finger chips)
  • Onion - one large, sliced thinly
  • grated fresh coconut - 1/4 coconut
  • Turmeric Powder - 1/4 tsp
  • Chilli Powder - 1/4 tsp
  • Fennel Seeds (Saunf) - 1 tsp
  • Curry Leaves - 1 Sprig
  • Coriander leaves for garnish
  • Salt to taste
  • Oil for frying

How to Make Baingan Coconut Masala

  • Heat oil in a kadai or pan and when hot add the fennel seeds. When they splutter, add sliced onions.
  • When they are just about done, say a little browned, add in the powders (turmeric + chilli) and sautee.
  • After 2 mins, add in the coconut and fry for another 2 mins.
  • Now add the sliced brinjals and toss around the masala adding salt taste and close the pan and cook on slow flame.
  • Stir in between so that the brinjals doesn't get burnt. If it needs little more oil, do be generous.
  • Cook on slow flame till done. Garnish with coriander leaves.