For a richer flavor, use full-fat coconut milk. Adjust the amount of chili powder to your spice preference. If you don't have fresh curry leaves, you can use dried ones, but the flavor won't be as intense. Serve hot with rice or roti.
Brinjal (Eggplant) in Coconut Milk
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PREP TIME15 mins
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COOK TIME17 mins
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TOTAL TIME35 mins
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SERVING6 People
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VIEWS6
Experience the exotic flavors of South India with this creamy and tangy brinjal (eggplant) curry. Tender eggplant simmers in a luscious coconut milk base, infused with the vibrant tastes of tamarind, chili, and aromatic spices. A quick and satisfying dish that's sure to tantalize your taste buds!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Fiber9 g
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Protein4 g
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Saturated Fat8 g
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Sodium37 mg
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Sugar5 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason brinjal with 1/4 teaspoon chili powder, 1/8 teaspoon turmeric powder, and salt; set aside until flavors to set, 3 to 4 minutes.
02
StepHeat 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.
03
StepCombine coconut milk, reserved tamarind juice, 1 1/2 tablespoons chili 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.
04
StepHeat 2 tablespoons vegetable oil in a separate skillet over medium heat; add mustard seed, curry leaves, and dried chili peppers. Cook and stir until fragrant and toasted, 2 to 3 minutes. Pour oil mixture over brinjal.
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RECIPE REVIEWS
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Please Rate
Zita Graham
Jul 2, 2025Absolutely delicious! The tamarind gives it such a unique and tangy flavor.
Alexandra Brown
Jul 1, 2025Wonderful recipe! I served it with brown rice and it was perfect.
Philip Mckenzie
Jul 1, 2025The curry leaves really make a difference! Don't skip them.
Benedict Hettinger
Jun 30, 2025This is my new go-to vegetarian curry. So flavorful and satisfying!
Adolfo Ondricka
Jun 30, 2025Next time, I'll try adding a touch of ginger-garlic paste for extra flavor.
Gilberto Cartwright
Jun 29, 2025I've never liked eggplant, but this recipe changed my mind! My family loved it.
Corrine Hudson
Jun 28, 2025Easy to follow and the results were fantastic. I added a pinch of sugar to balance the sourness.
Francesco Mcglynn
Jun 28, 2025I made this last night and it was a huge hit! Thanks for sharing this amazing recipe.