Vazhuthananga Thakkali Curry/Baby Brinjal/Eggplant Tomato Curry

Vazhuthananga Thakkali Curry/Baby Brinjal Tomato Curry

Eggplant tomato curry is a quick and delicious curry packed with flavors. It goes well with rice/chapatis. I used baby brinjal/eggplant for this recipe which, is first pan-fried and added to a tangy pepper flavored tomato gravy. The fried eggplant gets simmered in a tangy, and flavorful tomato coconut gravy. The coconut is slightly roasted, to enhance the flavor. Fried eggplant has this melting texture, and combined with the creamy, tangy, gravy, it tastes divine! There is a right balance of heat and flavor, and the coconut adds a touch of sweetness and makes it flavorful.

Brinjal/eggplant is eaten throughout India usually, curried, fried, or grilled. Each region has its recipes with regional flavors. You can also add potatoes and peas to this curry. It is a versatile and satisfying side dish that you will surely enjoy. This curry is absolute comfort homey food, best served with steamed rice.

I had a roasted eggplant dish in a hotel once and loved its tangy tomato sauce. So when I found these cute little baby eggplants/brinjal tried the same combo. Tried to bring a little Kerala touch by adding roasted coconut paste,but it is optional. If you like curry masala with gravy add 1/2 cup of thick coconut milk. You can use your favorite canned coconut milk, but I bet it tastes extremely delicious with freshly squeezed coconut milk. You can use the regular large eggplant or the long and slender Chinese eggplant. The Indian baby eggplant also works well. Try this..you will surely love it.

Vazhuthananga Thakkali Curry/Baby Brinjal/ Eggplant Tomato Curry Recipe

Ingredients

Baby brinjal/ eggplant- 10
(Or one medium sized Eggplant)
Tomatoes- 3 medium
Onion- 1 medium
Green chilly-2
Ginger chopped- 1 tsp
Turmeric powder- 1/3 tsp
Pepper powder- 1/2 tsp
Chilly powder- 1/3 tsp
Fennel seeds- 1/3 tsp
Fenugreek powder- 1/3 tsp
Coconut paste- 1/3 cup (optional)
(or you can use thick coconut milk)
Curry leaves- a few
Coriander leaves- a little

Cut baby brinjal into quarters. If it is a large eggplant chop, into one inch thick pieces. Rub with turmeric powder, salt, pepper powder. Heat oil in a pan and fry eggplant pieces till golden brown. You can also bake the eggplants. Drizzle a few drops of oil on the marinated eggplant. Layer them in a baking pan. Heat oven to 350 degrees F and bake till eggplant pieces are soft and roasted.

Dry roast coconut and fennel till it changes to a light golden brown. Make a fine paste of this and keep aside. Heat oil in a pan and add ginger, curry leaves, and green chilly and saute followed by finely chopped onions. Saute till onion changes color. Add tomato puree and cook till all the liquid evaporates. Add chilly powder, fenugreek powder, pepper powder, ground coconut paste, and saute till oil separates. Add the fried eggplant. Mix well, cover, and cook on low flame for about two to three minutes. Garnish with curry leaves or coriander leaves and serve with rice.