Masala Brinjal Paalu Curry



  1. Eggplant – 1 medium
  2. Salt to taste
  3. Coconut oil – 2 tbsps. + 1 tbsp; divided
  4. Green cardamom – 2 numbers
  5. Clove – 1 number
  6. Onion – 1 small; thinly sliced
  7. Turmeric powder – 1/2 tsp.
  8. Tomato – 1/2 cup; chopped
  9. Coconut milk – 1.5 cups (mix 3 heaping tbsps. of coconut milk powder with 1.25 cup of lukewarm water)
  10. White vinegar – 1 tbsp.
  11. Coconut oil – 2 tbsps.

For the masala paste:-

  1. Fennel seeds – 1 tsp.
  2. Onion – 1 small; finely chopped
  3. Greenchillies – 2 to 3 numbers
  4. Garlic – 2 big cloves
  5. Ginger – 1 tsp; minced


  1. Cut the eggplant into bite size cubes and sprinkle some salt over the pieces. Keep aside for 1 hour. Wash the brinjal pieces and squeeze them well. Shallow fry the brinjal pieces in 2 tbsps. of coconut oil till brown in colour. Keep aside.
  2. To the same pan, add 1 tsp. of fennel seeds and allow them to pop. Stir in the onion, garlic, ginger and greenchilly and fry till the onion turns golden brown in colour. Grind to a smooth paste adding very little water using a mixer/grinder. Keep this ground masala aside. Add 1 more tbsp. of oil to the pan & add the cardamom and clove. Stir in the sliced onions & cook till golden brown in colour. Add the ground masala paste and cook for 5 more minutes. Stir in the turmeric powder and cook for a minute on  low heat. Add the chopped tomato & cook till it turns mushy.
  3. Add the coconut milk & salt. Bring to a rolling boil & add the brinjal pieces. Cook for 5 minutes on medium low heat. Finally add the white vinegar and remove from heat.
  4. Serve hot with rice.
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