Eggplant Curry with Grated Coconut

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • Small Eggplants - 8 -9, cut into chunks
  • Onion - 1 tbsp, chopped
  • Chilli powder - 2 tsp
  • Turmeric powder - 1/2 tsp
  • Salt to taste
  • Oil - 1 tsp
  • Jeera - 1 tsp
  • Tomatoes - 2
  • Grated coconut - 1 tbsp
  • Green chillies - 2
  • Curry leaves - 4 - 5
  • Coriander powder - 1 tsp
  • Water - 1 Cup
  • Curd - 2 tbsp

How to Make Eggplant Curry with Grated Coconut

  • Boil the eggplants.
  • In a pan, heat 2 tsp oil.
  • Add onions and stir for 1- 2 minutes.
  • Add turmeric powder, chilli powder and salt. Fry well.
  • Add the eggplants and fry for 10 minutes on low flame. Drain and reserve.
  • In a saucepan, heat 1 tsp. oil.
  • Fry cumin seeds.
  • Add tomatoes, grated coconut, curry leaves, green chillies and stir till fragrant.
  • Add 1 cup water and boil till the tomatoes are cooked.
  • Add coriander powder and curd.
  • Add the fried eggplants and serve hot.

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