Brinjal (Eggplant) in Coconut Milk

May 15, 2023May 15, 20230 2
A rich and flavorful dish of Brinjal (Eggplant) in Coconut Milk
in Main

Prep

15 min

Cook

30 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

2 large brinjal ( eggplant ) , sliced
1/4 teaspoon chile powder , or more to taste
1/8 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 1/2 tablespoons chile powder
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
For Tempering :
2 tablespoons vegetable oil
1 teaspoon mustard seed
1 sprig fresh curry leaves
2 dried red chile peppers

Nutrision Information

Servings Per Recipe
4
Calories
245
Sugar
6g
Fat
23g
Brinjal (eggplant) in coconut milk is a popular Indian dish that's both flavorful and satisfying. The creamy, spiced sauce complements the mild flavor and tender texture of the sliced brinjal, creating a rich and delicious dish that's perfect for a cozy dinner at home. This recipe includes a flavorful tempering of mustard seeds, curry leaves, and dried red chile peppers, which add a touch of heat and a crispy texture to the dish. Serve it with rice or bread for a complete meal that's sure to impress.

Instructions

1.Heat a large non-stick skillet over medium heat.
2.Add vegetable oil and sliced brinjal (eggplant), and cook for 6-8 minutes until lightly browned.
3.Add chile powder, turmeric powder, and salt, and cook for 1-2 minutes.
4.Add coconut milk, tamarind pulp, chile powder, coriander powder, and turmeric powder, and mix well.
5.Bring to a boil, reduce heat, and simmer for 10-15 minutes until the brinjal is fully cooked and the sauce is thickened.
6.In a small saucepan, heat vegetable oil and add mustard seed, curry leaves, and dried red chile peppers.
7.Fry for a few seconds until the mustard seeds begin to pop and the curry leaves are crispy.
8.Pour the tempering over the brinjal and coconut milk mixture.
9.Serve hot as a main dish with rice or bread.

PROS

Brinjal (eggplant) is a low-calorie, nutrient-dense vegetable that’s high in fiber.

Coconut milk is rich in healthy fats and provides a creamy, flavorful base for the sauce.

CONS

Brinjal can sometimes be bitter and requires proper preparation to avoid a bitter taste.

Coconut milk is high in calories and fat, so this dish should be enjoyed in moderation as part of a healthy diet.

HEALTH & BENEFITS

Brinjal (eggplant) is a good source of vitamins, minerals, and antioxidants that help to protect against inflammation and may help to lower the risk of chronic diseases like heart disease and cancer.
Coconut milk contains lauric acid, a type of fatty acid that may help to boost immunity and protect against infection. However, it is also high in calories and fat, so it should be consumed in moderation as part of a healthy diet.

Print

Leave a Reply

Your email address will not be published.