Brinjal (Eggplant) in Coconut Milk Recipe

Recipesfull introduces to you: Popular Recipes. (Brinjal (Eggplant) in Coconut Milk Recipe). I learned This dish from my mother and I am eternally grateful for everything she taught me..actually I am a brinjal hater before and I never wanted to taste this ever in my life. Years passed and after my marriage I wanted to try this for my darling and I made it as per my umma's instructions. It was a hit dish and everyone loved it in my family. When I tasted it, I really loved the flavor and taste and wanted to share it here. The main highlight of this dish is mainly sour taste of tamarind. If you are looking for quick south Indian meal ideas, this could be one of the choices.

Brief

Prep 15 mins

Cook: 17 mins

Additional: 3 mins

Total: 35 mins

Servings: 6

Yield: 2 eggplants

Brinjal (Eggplant) in Coconut Milk Recipe

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

Side Dish

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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 Information

Brinjal (Eggplant) in Coconut Milk Recipe

Servings Per Recipe:6

Calories: 210.5

% Daily Value *

Protein: 3.6g 7%

Carbohydrates: 18.3g 6%

Dietary Fiber: 9g 36%

Sugars: 5.3g

Fat: 15.7g 24%

Saturated Fat: 8.3g 42%

Vitamin A Iu: 242.3IU 5%

Niacin Equivalents: 2.4mg 19%

Vitamin B6: 0.2mg 13%

Vitamin C: 5.6mg 9%

Folate: 57.3mcg 14%

Calcium: 50.9mg 5%

Iron: 2.2mg 12%

Magnesium: 58mg 21%

Potassium: 645.2mg 18%

Sodium: 37mg 2%

Thiamin: 0.1mg 13%

Calories From Fat: 141.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.