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Coconut Milk Eggplant Curry

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PREP TIME
15 min
COOKING TIME
17 min
TOTAL TIME
35 min
SERVINGS
6 servings
Dinner Indian
Coconut Milk Eggplant Curry
Ingredients
  • 2 large brinjal (eggplant), sliced
  • 1/4 teaspoon chile powder, or more to taste
  • 1/8 teaspoon turmeric powder, or more to taste
  • 1 tablespoon vegetable oil, or more as needed
  • salt to taste
  • 1 cup coconut milk, or more to taste
  • 2 tablespoons tamarind pulp, juice squeezed and reserved
  • 1 1/2 tablespoons chile powder
  • 1 tablespoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seed
  • 1 sprig fresh curry leaves
  • 2 dried red chile peppers
Instructions
1
Prepare the brinjal by sprinkling a pinch of cayenne pepper, a dash of yellow color powder, and a pinch of salt; let it sit for 3 to 4 minutes allowing the flavors to meld together,
2
.
3
Heat a tablespoon of ghee in a large frying pan over medium heat; sauté the brinjal until it's lightly browned and tender, approximately 10 minutes. Take the pan off the heat.
4
Combine full-fat coconut milk, reserved tamarind juice, a generous amount of cayenne pepper, coriander powder, a pinch of yellow color powder in a saucepan; heat over medium heat until the flavors have blended, 5 to 10 minutes. Add cooked brinjal and mix well.
5
Heat two tablespoons of vegetable oil in a separate frying pan over medium heat; add mustard seeds, curry leaves, and dried red pepper flakes. Cook and stir until fragrant and toasted, 2 to 3 minutes. Pour the oil mixture over the brinjal,
6
.