Eggplant- Brinjal Yogurt Curry, Kerala MoruCurry Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
  • Yogurt- 2 cups combined with 1 cup water
To season eggplant
  • Eggplant or brinjal- 1 large, cut into round slices
  • Chili powder- 1 tsp
  • Turmeric powder- ¼ tsp
  • Salt- 1 tsp
For making tempering
  • Coconut oil- 1½ tbsp
  • Mustard seeds- 1 tsp
  • Dried red chilies- 2
  • Curry leaves- 1 sprig
  • Kashmiri chili powder- ½ tsp
Instructions
  1. I've cut the eggplant into round slices.
  2. Add chili powder, turmeric powder & salt to the eggplant & combine well.
  3. I've pan fried the eggplant, can also be air-fried. If you prefer you can also deep fry.
  4. Place a large pan over medium heat, add 3 to 4 tbsp coconut oil.
  5. Place the seasoned eggplant on the pan & pan fry till both the sides turn golden brown in color.
  6. In a large bowl, combine yogurt & water well.
  7. Add the pan fried eggplant to the yogurt & combine well.
  8. Taste & add salt if required.
  9. Place a small frying pan over medium heat, add coconut oil, let turn hot.
  10. Add mustard seeds, let them splutter.
  11. Add dried red chilies & curry leaves, fry for a few seconds.
  12. Finally, add Kashmiri chili powder & take the pan off the heat.
  13. If you prefer, ⅛ tsp asafoetida can also be added to the tempering.
  14. Immediately pour the tempering over the eggplant-yogurt curry.
  15. Pour this over hot Kerala matta rice & enjoy with spicy pickle, absolutely comforting.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/eggplant-brinjal-yogurt-curry-kerala-moru-curry-recipe/