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fried Eggplant Curry south indian style recipe

Indian Fried Eggplant Curry In Coconut Cashew Gravy

Easy and delicious South Indian style fried eggplant curry in cashew coconut gravy which goes great with rice.
Course Side Dish
Cuisine Indian
Keyword eggplant curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 364kcal


  • 3 medium sized eggplants
  • oil enough for deep frying the eggplant slices
  • ¼ teaspoon salt adjust as needed
  • 1 cup grated coconut or shredded unsweetened coconut
  • ½ cup raw cashew nuts
  • 3 cups water
  • 1 green chili
  • 2 tablespoons ginger garlic paste or use crushed fresh ginger and garlic

Spice Powders

  • 1 teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 2 teaspoons curry powder or garam masala
  • ½ teaspoon cumin seeds powder
  • 2 tablespoons coriander powder

For seasoning

  • 1 teaspoon mustard seeds
  • 5 red chilies dried


Preparing the eggplants

  • 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.

To fry the eggplants

  • 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.

To make the curry

  • 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 delicious fried eggplant curry over steamed rice for lunch or dinner, enjoy!


Calories: 364kcal | Carbohydrates: 39g | Protein: 10g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 222mg | Potassium: 1264mg | Fiber: 17g | Sugar: 18g | Vitamin A: 702IU | Vitamin C: 91mg | Calcium: 84mg | Iron: 4mg