Brinjal (Eggplant) in Coconut Milk
Description
Brinjal, also known as eggplant, is simmered in a spicy coconut milk broth in this authentic Indian side dish that is vegetarian.
Ingredients
•
2 large brinjal (eggplant), sliced
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1/4 teaspoon chile powder, or more to taste
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1/8 teaspoon turmeric powder, or more to taste
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1 tablespoon vegetable oil, or more as needed
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salt to taste
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1 cup coconut milk, or more to taste
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2 tablespoons tamarind pulp, juice squeezed and reserved
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1 1/2 tablespoons chile powder
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1 tablespoon coriander powder
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1/2 teaspoon turmeric powder
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2 tablespoons vegetable oil
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1 teaspoon mustard seed
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1 sprig fresh curry leaves
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2 dried red chile peppers
Directions
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.
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.
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.
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.