Brinjal (Eggplant) in Coconut Milk

Brinjal, also known as eggplant, is simmered in a spicy coconut milk broth in this authentic Indian side dish that is vegetarian.

• Preparation Time: 15 mins
• Cooking Time: 17 mins
• Total Time: 32 mins
• Calories: 211 Calories

Ingredients

• 2 tablespoons vegetable oil
• salt to taste
• 1 teaspoon mustard seed
• 1 tablespoon vegetable oil, or more as needed
• 1 cup coconut milk, or more to taste
• 2 dried red chile peppers
• 1 sprig fresh curry leaves
• 1 tablespoon coriander powder
• 2 large brinjal (eggplant), sliced
• 2 tablespoons tamarind pulp, juice squeezed and reserved
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon chile powder, or more to taste
• 0.125 teaspoon turmeric powder, or more to taste
• 1.5 tablespoons chile powder

Recipe Instructions

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.