This is a south Indian brinjal curry recipe made as a side dish for biryani or ghee rice. It is tangy and uses fresh coconut milk. It even goes well with white rice or chapatis.


  • 2 brinjal chopped
  • 4 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp fennel seeds
  • 1 onion chopped
  • 1 tomato chopped
  • 1 green chilli
  • Curry leaves
  • 1/2 tsp kashmir chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tbsp coriander powder
  • 1/2 cup thick coconut milk 
  • Curry leaves
  • Salt


1. In a fry pan, heat oil and fry the chopped brinjal till crispy. Set aside on a paper towel.

2. In the same oil, crackle mustard seeds and fennel seeds. Add in chopped onion, green chilli and curry leaves.

3. Add in chopped tomato. Sauté till mushy. 

4. Add in salt, turmeric powder, chilli powder and coriander powder.

5. Add in the fried brinjal and mix well. Add 1/4 cup water and close the lid for 3 minutes. If you want it thick, keep open on high flame to evaporate excess water.

6. Add in the thick coconut milk and boil for 1 minute.

Yummy brinjal curry is ready. Serve it with biryani or ghee rice.