Brinjal (Eggplant) In Coconut Milk Recipe

Recipe By Slurrp

Brinjal in coconut milk is a delicious and creamy South Indian dish. The tender brinjal is cooked in a flavorful coconut milk gravy, which gives it a rich and aromatic taste. The combination of spices and coconut milk creates a perfect balance of flavors. This dish is perfect to serve with steamed rice or roti for a satisfying meal.

4.8
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Rate
Vegdiet
35minstotal
15minsPrep
17minsCook
35m.total
15m.Prep
17m.Cook
Brinjal (Eggplant) In Coconut Milk
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Ingredients for Brinjal (Eggplant) In Coconut Milk Recipe

  • 1 Small Brinjals, Chopped
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • as needed A Few Curry Leaves
  • 1/2 Onion, Finely Chopped
  • 1/2 teaspoon Ginger Garlic Paste
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • 1/2 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/2 cup Coconut Milk
  • as needed Fresh Coriander Leaves For Garnish

Directions: Brinjal (eggplant) In Coconut Milk Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
  • STEP 2.Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook for a minute.
  • STEP 3.Add chopped brinjal and cook until they are slightly tender. Then, add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  • STEP 4.Pour coconut milk into the pan and bring it to a boil. Reduce the heat and simmer for 10-15 minutes until the brinjal is cooked through and the flavors are well combined.
  • STEP 5.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

  • Choose small and firm brinjals for this recipe as they cook faster and have a better texture.
  • You can adjust the spice level according to your preference by adding more or less red chili powder.
  • For a creamier texture, you can add a tablespoon of coconut cream to the dish.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the dish in a pan or microwave before serving.
  • Serve the brinjal in coconut milk with steamed rice or roti for a complete meal.
Nutrition
value
257
calories per serving
21 g Fat3 g Protein14 g Carbs4 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    3g
  • Carbs
    14g
  • Fiber
    4g

MacroNutrients

  • Carbs
    14g
  • Protein
    3g
  • Fiber
    4g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    52mg
  • Iron
    3mg
  • Vitamin A
    335mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    32mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    38mg
  • Manganese
    < 1mg
  • Phosphorus
    54mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp