I would say there are 2 types of Tamil curries – a milky one and a not so milky one.

The fried eggplant curry is an example of a non-milky curry.

This is the basic recipe for making the milky variety. Back home we would use freshly squeezed coconut milk. Here we use tinned coconut milk and then add water.

Below you will find the recipe for 3 milk curries
– eggplant and green tomato
– eggplant, red tomato and green banana
– green beans and potato

INGREDIENTS – Eggplant and green tomato  (Serves 4)

• 3 small eggplants (see photo)
• 1/2 medium red onion chopped
• 1/3 tsp turmeric
• 2/3 tsp fenugreek seeds
• 1.5 cups water
• 1/2 cup of tinned coconut milk
• 2/3 tsp salt (you can always add more at the end if you want to)
• 3 small green chillies
• 8-12 curry leaves (put more in if you like)
• 2 green tomatoes

1. Cube the eggplants.
2. Add all ingredients minus the curry leaves into a pan.
3. Bring to boil on medium heat. Cover pan when boiling
4. When eggplant and tomatoes have softened, mash it up with a spoon (it took us about 10min).
5. Remove and add curry leaves.
6. Serve.

1. Bring to boil on medium heat. Cover pan when boiling
2. When eggplant and tomatoes have softened, mash it up with a spoon (it took us about 10min).
3. Remove and add curry leaves.
4. Serve.

If making this with green banana: use the same proportion of banana to eggplant. I used two of each. The eggplants weighed 200g and when i diced them they weighed about 180g (stems removed). We also added red tomatoes which weighed about 180g.  For these measurements you need 1 tsp salt. 

1. Cut 1 green banana in quarters length ways and then cube it (like the eggplant). See photo.

1. Cut the tomato into quarters.
2. Cube the eggplant.
3. Add the all ingredients to a pan and boil on medium heat. Cover when boiling.
4. When eggplant is soft (after about 10min),  mash it up with a spoon. You want the eggplant and banana to blend together but still hold their form. It should not be a soup or look like pulp. This should take about 30 seconds.
5.  Remove and add curry leaves.
6. Serve.

Note: This photo was taken before step 4.

If making : Use 2 medium potatoes cut into 1 inch cubes, 3 cups frozen beans (mum says frozen beans work better than fresh ones)

INGREDIENTS – green beans and potato 

• 2 medium potatoes
• 3 cups frozen beans
• 1/2 medium red onion chopped
• 1/3 tsp turmeric
• 2/3 tsp fenugreek seeds
• 1.5 cups water
• 1/2 cup of tinned coconut milk
• 2/3 tsp salt (you can always add more at the end if you want to)
• 3 small green chillies
• 8-12 curry leaves (put more in if you like)

1. Cube the potatoes.
2. Add all ingredients to a pot minus the curry leaves into a pan.
3. Bring to boil on medium heat. Cover pan when boiling.
4. When potato has softened, remove and add curry leaves.
5. Serve.