Brinjal (Eggplant) in Coconut Milk recipe
All Recipes Side Dish Vegetables Eggplant
Ingredients
- 2 large brinjal (eggplant), sliced ¼ teaspoon chile powder, or more to taste ⅛ teaspoon turmeric powder, or more to taste 1 tablespoon vegetable oil, or more as needed salt to taste 1 cup coconut milk, or more to taste 2 tablespoons tamarind pulp, juice squeezed and reserved 1 ½ tablespoons chile powder 1 tablespoon coriander powder ½ teaspoon turmeric powder 2 tablespoons vegetable oil 1 teaspoon mustard seed 1 sprig fresh curry leaves 2 dried red chile peppers
Nutrition Info
- 210.5 caloriescarbohydrate: 18.3 gcholesterol: : -fat: 15.7 gfiber: 9 gprotein: 3.6 gsaturatedFat: 8.3 gservingSize: -sodium: 37 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Brinjal (Eggplant) in Coconut Milk
Directions
-
Season brinjal with 1/4 teaspoon chile powder, 1/8 teaspoon turmeric powder, and salt, set aside until flavors to set, 3 to 4 minutes.
Heat 1 tablespoon oil in a large skillet over medium heat, cook and stir brinjal until lightly browned and tender, about 10 minutes. Remove skillet from heat.
Combine coconut milk, reserved tamarind juice, 1 1/2 tablespoons chile powder, coriander powder, 1/2 teaspoon turmeric powder in a saucepan, heat over medium heat until flavors have combined, 5 to 10 minutes. Add cooked brinjal and mix well.
Heat 2 tablespoons vegetable oil in a separate skillet over medium heat, add mustard seed, curry leaves, and dried chile peppers. Cook and stir until fragrant and toasted, 2 to 3 minutes. Pour oil mixture over brinjal.