Best Eggplant Curry Recipe – Fried Eggplant Curry Indian Recipe – Fried Brinjal Curry For Rice/ Fried Aubergine Curry For Rice / Fried Baby Eggplant Curry Indian Recipe With Coconut Cashew Curry/Gravy – Kathirikai Curry For Rice, Biryani – Delicious Vegan Eggplant Curry
Eggplant/Brinjal/Aubergine Gravy South Indian Style Recipe For Rice & Biryani
This eggplant curry South Indian style is made using baby eggplants but you can use any kind of eggplants (also known as brinjals or aubergines) as you wish. We do not slice them into very small pieces, but we do slice them in quite large sized pieces and them deep fry in oil and make them into a very delicious curry.
There are very popular and delicious fried and stuffed eggplant curry recipes from South India, but this fried eggplant curry South Indian style recipe is inspired by one of those but I didn’t stuff them as I wanted to make the curry more simple and easy to make but delicious as well.
This eggplant curry is vegetarian as well as vegan as we use vegetable oil and also coconut cashew based gravy for preparing the curry.
This fried eggplant curry Indian recipe is inspired by the South Indian style of cooking eggplants, by frying them first and adding them into a delicious curried gravy. This fried eggplant curry recipe inspired by the South Indian eggplant curries is not an authentic recipe of any kind, but I just put them in together as I wished based on my love for South Indian style eggplants, and it turn out to be delicious.
This eggplant curry is perfect for rice as you can enjoy steamed plain rice topped with this delicious South Indian style eggplant curry. You can also enjoy this as a delicious side dish for biryani if you like coconut based gravy for your biryani.
To me, eggplants taste the best when they are fried, but when the fried eggplants are added to an exotic curry or gravy (you can make it spicy or mild based on your preference), it turns out to be an excellent side dish which can be served with rice for lunch and dinner, and you really don’t need any extra side dishes for your rice.
As I already mentioned above, we can use any kind of eggplants for use in this curry but how many eggplants you need to use in the recipe may vary with the kind of eggplants you use as different kinds of eggplants vary in their size very much. I have used 3 baby eggplants which are medium sized, but if you are using a very large sized eggplant, you can use just two eggplants and if you are using very small ones, you can use 5 to 6 numbers.
Ingredients required for this fried eggplant curry South Indian Style
eggplants 3 medium sized (you can use 5 to 6 if you are using small ones and just 2 if you are using large ones)
Oil – enough for deep frying the eggplant slices
salt as required
grated coconut 1 cup
cashew nuts a handful
water 3 cups
green chili 1
ginger garlic paste 2 tablespoons (or use crushed fresh ginger and garlic)
turmeric powder 1 teaspoon
red chili powder 1/2 teaspoon
curry powder (or garam masala) 2 teaspoons
cumin seeds powder 1/2 teaspoon
coriander powder 2 tablespoons
mustard seeds 1 teaspoon
red chilies 4 to 5
Slice the eggplants in long medium or little large sized pieces.
Transfer the sliced eggplants to a bowl and add salt, mix well, let it sit for about 10 minutes.
Heat the oil in a pan for deep frying the eggplants.
When the oil is hot, carefully add the eggplant slices to the hot oil and fry until one side of the slices are cooked ( no need to brown too much).
Carefully flip the slices so as to cook the other side of the slices as well.
Make sure you don’t overcrowd the pan while frying the slices. You can fry all slices in different batches.
Transfer the fried eggplants to a ceramic or steel plate (or use the aluminium foil) and keep aside.
Save the oil used for frying as we use it for the gravy.
Add the cashew nuts, coconut and water to the blender and blend well to make base for the gravy.
In a large pan, heat 2 tablespoons of oil (you can use the oil used to fry eggplants) and fry cumin seeds and red chilies.
Transfer the coconut cashew gravy base from the blender to the pan, and mix well. Keep the heat at low.
Add salt and all spices, mix everything to form the gravy.
As the gravy gets heated up, you can add the fried eggplant slices to the gravy and add 2 more tablespoons of oil.
Cook in low heat for about 2 minutes or until the gravy starts boiling.
Serve the hot eggplant curry over steamed rice for lunch or dinner, enjoy!
Hope you found this eggplant curry South Indian style helpful!