Eggplant is a veggie that I never actually used to enjoy at all till I learned the way to enjoy its finer attributes. In spite of little flavor by itself, it does accept the flavors from the other elements of recipes it seems in and very much behaves like a sponge to absorb spices and seasonings as it does in this curry. Even though it's the star component, consider offering this one up to people who believe they do not love eggplant because the textural component it adds here together with the tomato.
There are several methods for making a brinjal curry. Usually brinjals are filled inside of a spicy mix made out of peanuts, sesame seeds and dry coconut mixed and cooked in tamarind sauce named Gutti Vankaya koora however the difference in making the brinjal curry is using of just fresh grated coconut in the gravy together with tamarind juice and tomato-onion spiced gravy. Including a bit coconut milk in the end gives enough taste and thickness to Brinjal Curry.
Eggplant or Brinjal is quite low in fats and calories but full of soluble fiber material. It includes good quantities of several necessary B-complex categories of vitamins like vitamin B5, B6, B1, B3.
This is actually the most delicious eggplant curry you'll ever have. It is satisfying and comforting, however it's not heavy. Using seasonings is done in the enlightening way, so they are neither overpowering nor too delicate. Serve this curry with basmati rice and bread or, if you want, serve with cauliflower rice.