Brinjal (Eggplant) in Coconut Milk

Prep Time:
15 mins

Cook Time:
17 mins

Additional Time:
3 mins

Total Time:
35 mins

Servings:
6

Yield:
2 eggplants

Ingredients

For Tempering:

2tablespoonsvegetable oil
• 1teaspoonmustard seed
• 1sprigfresh curry leaves
• 2dried red chile peppers

Directions

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.

Nutrition Facts (per serving)