Brinjal coconut curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 3 tbsp - oil
  • 1/2 tsp - mustard seeds
  • 1/2 tsp - fenugreek
  • 1/2 tsp - urad dal
  • 1/2 tsp - coriander seeds
  • 3 - dry red chillies
  • A pinch of hing (asafoetida)
  • 1 tsp - tamarind paste
  • A pinch of turmeric
  • 1 - big eggplant
  • 1 - onion
  • 1 - tomato
  • 3 tsp - roasted peanuts
  • 1 tsp - sesame seeds
  • 1 tbsp - grated coconut
  • 1.5 tsp - red chilli powder
  • 1 cup - water
  • Salt to taste

How to Make Brinjal coconut curry

  • Heat 2 tsp of oil and fry urad dal, mustard seeds, fenugreek, coriander seeds, dry red chillies, and a pinch of hing. Grind and set aside.
  • In another pan, heat 3 tsp of oil.
  • Cut the eggplant, fry, and set aside.
  • Mix the ground masala with the eggplant, tamarind paste and a pinch of turmeric. Add water if necessary.
  • In a frying pan, heat some oil and add the chopped onions and tomato. Fry for 5 minutes.
  • Add water and red chilli powder, and simmer for 5 minutes.
  • In the meanwhile, grind grated coconut, sesame seeds, and peanuts to a fine powder. Add it to the gravy.
  • Add another 1/2 cup of water and simmer for 5 minutes.
  • Garnish with coriander leaves and serve hot with rotis or rice.

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