Cook's Hideout: E for Eggplant in Coconut Gravy

February 23, 2007

E for Eggplant in Coconut Gravy

Eggplant is my favorite vegetable and I can have it for all my meals. I never understood why some people don’t like it, but I guess I am heavily biased toward it. If I have to do an A-Z of vegetables, it’ll probably look like this:

A for Aubergine (German, UK)
B for Baingan (Hindi)

E for Eggplant (US)
K for Katharikai (Tamil)
M for Makhua (Malaysia)

T for Terong (Thai)

V for Vankaya (Telugu) and so on.

So it shouldn’t be a surprise if I submit “E for Eggplant in coconut gravy” for Nupur’s A-Z of Indian Vegetables series. I used Japanese eggplants, the skinny long ones. They taste sweeter than the large round eggplants.

Japanese eggplants – 3, cut into match sticks
Red onions – 1 medium, thinly sliced
Green chilies – 3, chopped
Ginger – ½ tsp, minced
Garlic – 2 cloves, chopped fine
Tomatoes – 2 ripe or ¼ cup tomato puree
Curry powder – 1 tsp
Coconut milk (light) – ½ cup
Turmeric – ¼ tsp
Red chili powder – ½ tsp
Salt – to taste
  • Heat a large non stick skillet, sauté the eggplant pieces in 1 tsp oil until nicely browned on all sides. I used non-stick spray and worked in batches so that the skillet is not crowded and all the pieces are browned evenly. Remove and keep aside.
  • Heat 2 tsp oil in the same skillet, add onions, chilies, ginger and garlic and sauté till the onions are lightly browned.
  • Add turmeric, tomatoes, curry powder and red chili powder, cover and cook till the tomatoes get mushy (or until the tomato puree doesn’t smell raw anymore).
  • Add the fried eggplant pieces and 1 cup of water (use less if you don’t want your gravy to be runny), cover and cook for 5 -7 minutes until the eggplant pieces soak up the spices.
  • Add coconut milk, salt and cook for about 3 more minutes. Garnish with coriander leaves and serve with steaming hot rice.
Rice with Eggplant Curry and Lemon-Ginger pickle (Priya)


  1. hee hee! Very cute :) I am a huge eggplant fan so I am totally with you on this one!! Thanks for participating...

  2. See how clever you are Pavani!!E for eggplants which looks great!
    I couldn't think of that and made Erissery with Caulflower!All the Keralites are going to beat me up to pulp now!;D

  3. Hi Pavani, I love this gravy with the light coconut milk... will have to try soon! Looks great :)

  4. Hey Pavani,
    Nice entry for "E". I am always on the lookout for eggplant recipes..Tell me, can I use small eggplants instead of long ones?

  5. Eggplant with coconut milk, now that's a nice touch!

  6. Hi Pavani, haven't tried eggplant with coconut milk. Looks yummy, will definitely try.

  7. Pavni,
    Lovely dish gal. I am a big baingan urf eggplant lover and i have never tried it with coconut milk.
    Thanx for sharing

  8. The coconut milk would make a hellava diff to the eggplant. I'm sure its delicious. Pictures are tempting, Pavani.

  9. this sounds great!I love eggplant especially with coconut.will try this too!

  10. Oh my goodness, that sounds sooooo delicious! I love eggplant...this recipe is definitely going on my to-make list :)

  11. Thank you all for your comments.

    Hi Swapna, You can definitely use small baby eggplants for this recipe.
    Do try and let me know.

  12. Hi Pavani,
    I just made this curry for dinner..and it turned out amazing..First, the fried eggplants tasted so good, that we ate 3-4 just like that..And the curry was delicious..
    A big THANKS from me and my hubby for this wonderful dish..


  13. wow kathirikai, eggplant, brinjal however u name it, I am a big fan of this veggie. thanks for the attractive photo as well as the yummy recipe.
    Chk here for the traditional ennakathirikai kozhumbu:

  14. Thanks Swapna. I'm very glad that you liked the curry. Thanks for letting me know.

    Thanks Sanjana for visiting my blog. Will definitely check the site.


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