Tuesday, June 8, 2010

Eggplant Curry in Onion Coconut Sauce

If not anything, blogging has made me capable of giving names to many Indian dishes which we just end up calling 'palya' or 'side dish'. I ate what was told to me as 'Badanekayi Palya' in my friend A's place many years back. She is from north karnataka and this was a little different for me. It is very similar to karnataka's common 'gojju'. I and my husband loved it and when I asked her how she made it, she explained. I never ask for the quantity of the ingredients, so I came up with my own. I have been making this for many years now. I hope you enjoy this too.

  • Big purple eggplant - 2 chopped into medium chunks
  • Red Onions - 3 medium or 2 large chopped into medium chunks divided use
  • Dessicated coconut - 3/4 cup long strands
  • Garlic - 3 pods
  • Oil - 4 TBSP divided use
  • Salt - to taste
  • Red chilli powder - 1/2 tsp or to taste
  • Garam Masala - 1 1/2 tsp or to taste
  • Cumin seeds - 1/2 tsp
  • Jaggery - 3 TBSP or to taste (You can use brown sugar too)
  • Tamarind - a small lime size
  • Turmeric - a big pinch

In a large skillet, dry roast the coconut. It should get nice and toasty, but not burnt. Set aside. In the same pan, add 2 TBSP of oil. When hot, add garlic pods and half of the chopped onions. Sprinkle some salt and let it cook. Stir occasionally till onions are cooked. Take this and set aside with the toasted coconut. In the same pan, add remaining 2 TBSP of oil. When hot, cumin seeds. When they splutter, add the remaining onions, turmeric and some salt. Let it cook.

When the onions are cooked, add chopped eggplant, saute for couple of minutes. Add enough water to cover the eggplant pieces and cover with a lid and let it cook. Add little water to the tamarind and soak for few minutes. Extract the juice from it. Meanwhile, in a blender, take toasted coconut, onions, garlic that you set aside and grind into a paste. It need not be a smooth paste. If you need water to facilitate the blade movement, use the tamarind juice.

When the eggplants are cooked, add this ground paste, remaining tamarind juice if any, jaggery, chilli powder, garam masala. Mix well and let it simmer for about 5 - 10 minutes. You can add more water to get the desired consistency. Serve with roti, chapathi or naan. It tastes good with rice too.

Happy Cooking!! Pin It


  1. Interesting way to cook egg plant.Sounds tasty and it must be tangy too with the tamarind added to it.

  2. Delicious curry, do send to Healing foods-onions event going on my blog..

  3. Lovely side dish, love any Eggplant dish any time.

  4. Wonderful curry dear !!! I have so many eggplant curries bookmarked and need to start preparing them one by one :)

  5. Hey dear,
    The name of this curry is certainly a mouthful! I have a weakness for anything made out of eggplant. It sure looks splendid with the fluffy rotis!
    About the book being put to good use, I have not yet baked anything yet. :(. U see, I am trying to get back into the job market after a 2.5 yr break that I took to raise my infant son. So there isn't much of baking or cooking happening in the kitchen.

  6. ooh, I must try this out. I love anything with eggplants :)

  7. ça doit être excellent, j'aime beaucoup
    bonne journée

  8. I love eggplants and am sure I would love this too... Delicious!


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