Brinjal Green Masala Curry

Goan Brinjal Green Curry with Coconut Milk

Here’s a creamy, delicious Goan curry – a brinjal green masala curry. This Goan brinjal green curry is made with coconut milk. It’s one of the many tasty Goan curries made with the Goan green masala. The main ingredient in the masala is coriander leaves. The creaminess comes form the coconut milk. It’s an easy and quick curry to make. You could use any kind of small brinjals in this recipe. I have used the purple variety. But you could also use small green brinjals.

If you’re interested in creamy vegetable curries, Goan style, you might also like my Goan vegetable caldin recipe. Or my lady’s finger and prawn caldin recipe.

Ingredients

350g small brinjals

1 tsp salt

Water

Coconut milk

⅘ cup grated coconut (80g)

Extract ¾ cup thick coconut milk

+ ½ to ¾ cup thin coconut milk

Green masala

1 small bunch coriander leaves (1/2 cup chopped leaves and stems)

2 tbsp mint leaves (optional)

3 to 4 green chillies

1 tbsp coriander seeds

1 tsp cumin seeds

15 peppercorns

1 inch piece of cinnamon

½ tsp turmeric powder

1 tsp kitchen king masala or garam masala (optional)

8 cloves garlic

1 inch piece of ginger sliced

2 tsp sugar

½ tsp salt

2 tbsp vinegar (OR a small marble size ball of tamarind OR 1 ½  tbsp lime juice)

Curry

2 tbsp oil

1 medium size onion finely chopped

1 tsp cumin seeds

Salt to taste

Chopped coriander

Procedure

1. Extract the coconut milk.
2. Grind the green masala to a thin paste using a little water.
3. Wash the brinjals and cut off the stems. Chop each brinjal into 4 pieces.
4. Add salt to 2 cups of water and add the chopped pieces of brinjal to this salt water.
5. Chop the onion.
6. Heat the oil on medium heat. Add the chopped onion and sauté till it just starts turning brown.
7. Throw in the cumin seeds and sauté them for a few seconds.
8. Remove the brinjal pieces from the salt water. Add them to the fried onions. Sauté for a couple of minutes.
9. Add the thin coconut milk and a little water. When the liquid starts boiling, cover the pot and cook the brinjals on low heat for 7 – 8 minutes or till almost done.
10. Add in the green masala. Stir everything. Add a little water if necessary. Increase the heat to medium. Bring the curry to a boil and lower the heat again.
11. Add the thick coconut milk and ½ tsp salt, cook the brinjals for 2 minutes or till done.
12. Adjust the taste for salt, sugar, or vinegar.
13. Garnish with chopped coriander.

Enjoy!