For the past couple of weeks we have been on a hiatus for The Grand Masala series but we are back with another yummy recipe from Kerala. Try this out this week for dinner. We are sure that you are going to love it!!


2 medium to large Chinese Eggplant

3/4 cup grated coconut

2 crushed cloves of garlic

1/2 medium onion, chopped

3 green onions, slit

2 sprig of curry leaves

1/4 teaspoon turmeric powder

3/4 teaspoon chilly powder

3/4 teaspoon coriander powder

1/2 to 3/4 teaspoon to taste of garam masala powder

1/2 teaspoon pepper powder

Salt, to taste

2 to 3 teaspoons of vegetable oil

1/4 to 1/2 teaspoons mustard seeds

2 dry red chilies

1/2 teaspoon Kerala rice/kuthari

Wash the eggplants and cube them into 1 inch cubes. Put them in a vessel filled with water. Squeeze out the water really well and set aside.

Heat oil in a pan. Add mustard seeds and fry dry red chilies and Kerala rice. Add crushed garlic, chopped onion, green chilies, curry leaves and little salt. Saute until onion starts to change color. Add the spice powders numbered 3. Add the squeezed eggplant pieces, saute well and then add the grated coconut. Cover and cook for about 6 – 8 minutes at medium heat until eggplant pieces are 3/4th done. Open and stir-fry until fully done and dry.

Serve with rice. Enjoy!!

This recipe and photograph was taken from Yummy O Yummy.

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