Brinjal (Eggplant) in Coconut Milk
Recipe by Aysha Shifna from allrecipes.com
Dinner,Side Dish 35 Mins.
Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 211
- Carbohydrate: 18g
- Fat: 16g
- Fiber: 9g
- Protein: 4g
- Sugar: 5g
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