This Eggplant Fry with Coconut Gravy is quick to make and tastes great with rice or quinoa. Pan-fried eggplant with cozy coconut gravy makes this dish a satisfying meal!
Ingredients to make Eggplant Fry with Coconut Gravy
- Cooking Oil, I used vegetable cooking oil, can use any neutral falvored cooking oil.
- Cumin Seeds, any curry, especially Indian based curries need to have cumin seeds in them. They add great flavor and have their own digestive benefits.
- Green Chilies, you can find green chilies in almost all Indian groceries or in any Asian groceries. If green chilies are not available, can use Jalapenos but remember it may alter the taste a bit.
- Curry Leaves, cannot specify the importance of curry leaves in a curry, mainly in this Coconut Gravy. Curry leaves add a very mild but prominent flavor in this gravy. Again, curry leaves can be found at any Indian groceries and if you are into Indian curries, try Facebook Marketplace to find a curry plant as curry leaves are used in almost all curries.
- Ginger, one of the main ingredient in making coconut gravy.
- Turmeric Powder, adds a beautiful color to the gravy.
- Coriander Powder, adds a great flavor to any savory dish, get a packet of coriander powder if possible and it can be stored in pantry for almost 6 months.
- Red Chili Powder, or can use Paprika.
- Salt.
- Coconut Milk (unsweetened), I used lite coconut milk in this recipe and I would recommend to use the same. Full fat coconut milk can be overpowering for this recipe, if you have full fat coconut milk, add some water to dilute it.
- Onion, I used red onion, can use white or yellow onion too.
- Eggplant, any type of eggplant works for this recipe.
- Cilantro.
How to make Eggplant Fry with Coconut Gravy
We make Coconut Gravy and Eggplant Fry separately and mix them together before serving, this prevents fry from going soggy.
To make Coconut Gravy,
- I used canned coconut milk which is around 1 3/4 of a cup, if you are using canned too, then shake the can and open it. If you are not using canned coconut milk, measure out around 1 3/4 cup of coconut milk to a bowl and keep aside.
- In a medium sized sauce pan, add cooking oil and let it heat on medium flame. Once oil is hot, add cumin seeds, slit green chilies, curry leaves, grated ginger and fry for a second, do not burn.
- Now add, coconut milk, salt and bring to boil. Cook for 2 mins on medium to low flame, keep stirring in between. Check for salt and add more if you prefer before turning off the flame.
- Squeeze juice of half a lemon in to the coconut gravy after turning off the flame.
- Tip: If you prefer your gravy a bit thicker, then mix 1/4 tsp of corn flour or corn startch with 1/2 tsp of water in to coconut milk before cooking.
To make Eggplant Fry,
- Thinly slice your onion and keep aside.
- Fill a medium sized bowl with water, add a pinch of salt and keep ready.
- Dice eggplant in to 1-inch cubes and place them in water filled bowl. This prevent eggplant cubes from going dark and sour. Strain them before adding to frying pan.
- Add cooking oil to a frying pan and heat it. When oil is hot, add cumin seeds, curry leaves, diced eggplant and fry on medium flame for 3-4 mins with lid closed, keep stirring in between.
- Now add thinly sliced onion, salt and fry for another 2-3 mins or till onion turns translucent.
- Add coriander powder, chili powder and mix till well coated. Fry for another 1-2 mins with lid closed.
- Add finely chopped cilantro before turning off the flame.
Eggplant Fry with Coconut Gravy
This Eggplant Fry with Coconut Gravy is quick to make and tastes great with rice or quinoa. Pan-fried eggplant with cozy coconut gravy makes this dish a satisfying meal!
Ingredients
For Eggplant Fry
- 3 tbsp Vegetable Oil
- 1 tsp Cumin Seeds
- 4-5 Curry Leaves
- 1/2 Red Onion or any onion of choice
- 1 American or Globe Eggplant check notes above
- 1 tsp Coriander Powder
- 1-2 tsp Red Chili Powder
- 1 tsp Salt or as needed
- 1/4 cup Cilantro
For Coconut Gravy
- 2 tbsp Vegetable Oil
- 1 tsp Cumin Seeds
- 2-3 Green Chilies
- 4-5 Curry Leaves
- 1 tsp Ginger grated
- 1/2 tsp Turmeric Powder
- 1 3/4 cup Lite Coconut Milk one can
- 1 tsp Salt or as needed
- 1/2 Lemon Juice
Instructions
To make Eggplant Fry
- Thinly slice your onion and keep it aside.
- Fill a medium-sized bowl with water, add a pinch of salt and keep ready.
- Dice eggplant into 1-inch cubes and place them in the water-filled bowl. This prevents eggplant cubes from going dark and sour. Strain before adding them to the frying pan.
- Add cooking oil to a frying pan and heat it. When oil is hot, add cumin seeds, curry leaves, diced eggplant and fry on a medium flame for 3-4 mins with lid closed, keep stirring in between.
- Now add thinly sliced onion, salt, and fry for another 2-3 mins or till the onion turns translucent.
- Add coriander powder, chili powder and mix till well coated. Fry for another 1-2 mins with lid closed.
- Add finely chopped cilantro before turning off the flame.
To make Coconut Gravy
- I used canned coconut milk which is around 1 3/4 of a cup, if you are using canned too, then shake the can and open it. If you are not using canned coconut milk, measure out around 1 3/4 cup of coconut milk in a bowl and keep it aside.
- In a medium-sized saucepan, add cooking oil and let it heat on medium flame. Once the oil is hot, add cumin seeds, slit green chilies, curry leaves, grated ginger, turmeric powder, and fry for a second, do not burn.
- Now add coconut milk, salt and bring to boil. Cook for 2 mins on medium to low flame, keep stirring in between. Check for salt and add more if you prefer before turning off the flame.
- Squeeze the juice of half a lemon into the coconut gravy after turning off the flame.
- Tip: If you prefer your gravy a bit thicker, then mix 1/4 tsp of cornflour or corn starch with 1/2 tsp of water into coconut milk before cooking.
- When ready, serve together with cooked rice or quinoa!
