Monday, August 19, 2013

Vankaya Kura | Eggplant/Brinjal Curry

A simple eggplant curry, which is made in many households & which is also one of my comfort foods. It’s a sauté of brinjals with a combo of coconut, ginger & green chilis. 

3 Cups of sliced Indian eggplant
½ Cup chopped coconut
5 Green chilis
¼ cup chopped ginger
1 Tsp mustard
1 Tsp jeera
1 Tsp channa dal
1 Tsp urad dal
1Tbs curry leaves
1 Tbs oil

Heat pan with oil. Add mustard, jeera, channa, urad dal & curry leaves. Once the mustard starts jumping around add the sliced eggplant to pan. Sauté veggie for few seconds & closes it with a lid.
Meanwhile grind coconut, green chili & ginger. Once the eggplant cooked well add salt & and the grind mixture to pan. Sauté curry for 2mins before you switch off heat.

Serve it with rice along with a dollop of ghee.

1. Keep the sliced eggplant in water. It stops them from turning to brown.
2. You don’t have to add any water while grinding.

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  1. Sreevalli, Thanks for posting this simple yet inviting looking brinjal curry.

  2. Never tried brinjLs with coconut...nice one

  3. Such a delicious brinjal curry, can have it happily with both rice and rotis.

  4. very simple and delicious eggplant curry with coconut...never tried it..

  5. Scrumptious brinjal curry with a simple but tempting combination of spices,would love to try this out with some curd rice,yummy :-)

  6. eggplant with coconut , never thought of it, sounds delicious!

  7. I love brinjals.. Brinjal curry looks awesome.. Lovely clicks too.. Do visit my blog..

  8. Wow! looks so simple and eggplant lovers will love this for sure!

  9. This is so simple and delicious