Kerala Style Eggplant Curry

Step 1: To begin making the Kerala Style Eggplant Curry recipe, heat oil in a heavy bottomed pan and shallow fry the eggplant till slightly crisp

Step 2: Remove the fried eggplant from the oil and drain on kitchen towel

Step 3: Keep it aside

Step 4: Into the same wok, add the mustard seeds and allow it to splutter

Step 5: Add the fennel seeds and saute till raw smell disappears

Step 6: Now add the green chillies, onions and curry leaves and saute till onions turn light brown

Step 7: Once the onions have browned well, add the chilli powder, coriander powder and turmeric powder and saute till raw smell disappears

Step 8: Add the chopped tomato and saute for a few seconds till all the ingredients have combined well

Step 9: Add enough water (add according to how much gravy you would want

Step 10: I like a thick curry, so did not add too much water) and cover and cook for a few minutes

Step 11: Allow the curry to boil well and eggplant to soften a little

Step 12: Now add the thick coconut milk and stir well

Step 13: Cook till small bubbles appear here and there

Step 14: Switch off flame and add the chopped coriander leaves

Step 15: (optional)Your Kerala Style Eggplant Curry is ready to be served

Step 16: Serve Kerala Style Eggplant Curry with Roti or steamed rice for a weekday lunch