Name: Brinjal (Eggplant) in Coconut Milk
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Brinjal (eggplant), sliced - 2 large; Chile powder, or more to taste - ¼ teaspoon; Turmeric powder, or more to taste - ⅛ teaspoon; Vegetable oil, or more as needed - 1 tablespoon; Salt to taste - 1 tablespoon; Coconut milk, or more to taste - 1 cup; Tamarind pulp, juice squeezed and reserved - 2 tablespoons; Chile powder - 1 ½ tablespoons; Coriander powder - 1 tablespoon; Turmeric powder - ½ teaspoon; Vegetable oil - 2 tablespoons; Mustard seed - 1 teaspoon; Fresh curry leaves - 1 sprig; Dried red chile peppers - 2

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Brinjal (Eggplant) in Coconut Milk

1. Brinjal (eggplant), sliced - 2 large

2. Chile powder, or more to taste - ¼ teaspoon

3. Turmeric powder, or more to taste - ⅛ teaspoon

4. Vegetable oil, or more as needed - 1 tablespoon

5. Salt to taste - 1 tablespoon

6. Coconut milk, or more to taste - 1 cup

7. Tamarind pulp, juice squeezed and reserved - 2 tablespoons

8. Chile powder - 1 ½ tablespoons

9. Coriander powder - 1 tablespoon

10. Turmeric powder - ½ teaspoon

11. Vegetable oil - 2 tablespoons

12. Mustard seed - 1 teaspoon

13. Fresh curry leaves - 1 sprig

14. Dried red chile peppers - 2

How to cook deliciously - Brinjal (Eggplant) in Coconut Milk

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.