Brinjal curry with coconut and channa dal

Recipe by
Total Time:
40 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 300 gms - tender brinjal
  • 2 - medium sized onions (sliced fine)
  • 8 - red chillies (broken into pieces)
  • 5-6 cloves - garlic
  • 2 tbsp - fresh coconut, grated
  • 0.5 tsp - mustard seeds
  • 0.5 - tsp jeera
  • 10 curry leaves
  • 1 tbsp - chopped coriander
  • 1 tbsp - oil
  • 2 tbsp - soaked channa dal
  • Salt
  • Hing - a pinch
  • 0.125 tsp - Turmeric

How to Make Brinjal curry with coconut and channa dal

  • Cut brinjals into thin slices length wise and soak them in water.
  • Heat oil and add mustard seeds, hing, jeera, broken red chillies, garlic, and curry leaves. Fry till mustard splutters.
  • Add onion pieces, brinjal pieces, channa dal, haldi and salt. Mix well.
  • Cook for 3-4 minutes and mix gently.
  • Again cook for 3-4 minutes or until the brinjal and channa dal become tender (sprinkle little water over curry if needed).
  • Add coconut and coriander. Mix gently and remove.
  • Serve with plain rice/chapathi/poori.

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