Brinjal Coconut Curry
Brinjal Coconut Curry is a flavorful dish made by simmering brinjal in a coconut-based sauce with spices and herbs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Brinjal (cut into cubes) | 500 | Grams |
| Coconut Milk (canned or fresh) | 400 | Milliliters |
| Onion (finely chopped) | 2 | Count |
| Tomato (chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Curry Leaves (fresh) | 1 | Bunch |
| Mustard Seeds | 1 | Tsp |
| Cumin Seeds | 1 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Red Chili Powder (adjust to taste) | 1 | Tsp |
| Salt (adjust to taste) | 1 | Tsp |
| Oil (vegetable or coconut oil) | 2 | Tbsp |
| Water | 200 | Milliliters |
Instructions
- Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
- Add chopped onions, minced garlic, and grated ginger. Sauté until onions are translucent.
- Add chopped tomatoes and cook until they soften.
- Stir in turmeric powder, coriander powder, red chili powder, and salt. Cook for 2 minutes.
- Add the cubed brinjal and mix well with the spices. Cook for 5 minutes.
- Pour in coconut milk and water. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes or until brinjal is tender.
- Add curry leaves and simmer for an additional 5 minutes.
- Adjust seasoning if necessary and serve hot with rice or bread.
Kitchen equipment
GraterBlender