Skip to Content

SPICY COCONUT BRINJAL STIR FRY

Spicy Coconut Brinjal Stir-Fry for Rice & Roti

Enjoy this flavor-packed Spicy Coconut Brinjal Stir-Fry, a delicious South Indian-style sabzi cooked with brinjals, dry coconut, garlic, and aromatic spices. This dry curry pairs perfectly with hot rice or soft rotis. The dish is quick to prepare and rich in taste, making it a great vegetarian side for lunch or dinner. The addition of coconut-garlic powder adds depth and traditional flair, loved by all age groups.


EXPLORE DESSERTS RECIPE'S    

South Indian-style brinjal fry with spicy coconut masala and garlic seasoning, best enjoyed with steamed rice or warm rotis.¯

Tips & Tricks for Perfect Spicy Coconut Brinjal Stir Fry

uJUMP TO RECIPE

Use tender, long brinjals for best texture. Ensure you cook the brinjal fully before adding the spice powder to avoid raw flavor. Roasted channa dal grind to enhance the nutty taste. Adjust chili powder as per your spice preference. Do not skip lemon juice—it adds balance to the richness of coconut. This dish stores well for a day and intensifies in flavor, making it great for lunchboxes too.

Search For Recipes 

     Step-by-Step Recipe 

INGREDIENTS

For Coconut Spice Powder:

  • Dry coconut powder – 10 tbsp
  • Red chili powder – 1 tbsp
  • Turmeric powder – 1 tsp
  • jeera - 1/2 tbsp
  • Garlic cloves – 10, peeled

For Stir-Fry:

  • Long brinjal (eggplant) – 500 grams, cut into pieces
  • Oil – 1 tbsp
  • Jeera (cumin seeds) – ½ tsp
  • Mustard seeds – ½ tsp
  • Curry leaves – A handful
  • Hing (asafoetida) – 1 tsp
  • Coriander leaves – 2 tbsp, chopped
  • Lemon juice – ½ tbsp
  • Roasted channa dal powder – ½ tbsp
  • Salt – to taste


​Dry brinjal curry cooked in coconut spice blend with garlic and curry leaves, perfect for a homestyle lunch or dinner platter.

PREPARATION STEPS

Prepare the Coconut Spice Powder:
In a mixer jar, add 10 tbsp dry coconut powder, 1 tbsp red chili powder, 1 tsp turmeric powder, 1/2tbsp jeera and 10 peeled garlic cloves. Grind to a fine powder. Keep aside.

Cook the Brinjals:
Heat 1 tbsp oil in a pan. Add ½ tsp jeera and ½ tsp mustard seeds. Let them splutter for a minute.
Add a handful of curry leaves and 1 tsp hing. Sauté for another minute.
Add 500 gms of chopped long brinjal pieces and cook until they turn soft and done.

Add Coconut Mixture:
Switch off the stove. Add the prepared coconut spice powder and mix well.
Add 2 tbsp chopped coriander leaves, ½ tbsp lemon juice, and ½ tbsp Roasted channa dal powder. Mix everything thoroughly.

Serve:
Serve hot with rice or roti.



Share