Coriander and Brinjal Curry

Recipe by
Total Time:
40 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Simmer Recipe
Difficulty: Medium

Brinjal Recipes from 

Mughlai cuisine is usually known for their best non-vegetarian dishes but this yummy vegetarian curry is an exception! Coriander and Brinjal Curry is a unique blend of fresh brinjals and natural coriander that makes for a great curry. This curry combines the goodness of the key ingredients - brinjal and coriander. 

Brinjal is good for heart with antioxidants and flavanoids packed in it, while coriander is loaded with lots of nutrients, majorly used in treating high cholesterol levels. The savoury mix of hot spices along with the fresh brinjal pieces and coriander seeds, sprigs impart an aromatic flavour.

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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  • ½ kg. brinjal
  • ½ cup chopped spring onions
  • 1 cup thick coconut milk
  • 1 tsp. grated rind of lime
  • Salt to taste
  • 4 tbsp. oil
  • For the curry paste:
  • 2 tsp. coriander seeds
  • 1 tsp. cumin seeds
  • ½ tsp. peppercorns
  • 4 green chillies
  • 3-4 red onions(sambar)
  • 4 flakes garlic
  • 3 tbsp. chopped coriander sprigs(including stems and roots)
  • 2 cm ginger
  • ¾ tsp. turmeric powder

How to Make Coriander and Brinjal Curry

  • Cut brinjals into thin slices, sprinkle with 1 tsp. salt and keep aside for 15-20 minutes.
  • Grind all the ingredients for the curry paste together with a little water.
  • Lightly squeeze the brinjal slices and discard the liquid.
  • Heat 2 tbsp. of oil in a non stick pan, add the brinjals and cook on a low flame till tender. Remove from the pan and keep aside. Heat the remaining oil in the same pan.
  • Add the curry paste and lime rind and cook till fragrant. Add the spring onions, cook for one more minute.
  • Add the coconut milk, brinjal and salt to taste. Add a little water if the curry is too thick.
  • Simmer gently for two minutes and remove from fire. Garnish with fresh coriander leaves. Serve with rice or noodles.