I learned This dish from my mother and I am eternally grateful for everything she taught me..actually I am a brinjal hater before and I never wanted to taste this ever in my life. Years passed and after my marriage I wanted to try this for my darling and I made it as per my umma's instructions. It was a hit dish and everyone loved it in my family. When I tasted it, I really loved the flavor and taste and wanted to share it here. The main highlight of this dish is mainly sour taste of tamarind. If you are looking for quick south Indian meal ideas, this could be one of the choices.

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Recipe Summary

prep:
15 mins
cook:
17 mins
additional:
3 mins
total:
35 mins
Servings:
6
Yield:
2 eggplants
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For Tempering:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

211 calories; protein 3.6g 7% DV; carbohydrates 18.3g 6% DV; fat 15.7g 24% DV; cholesterol 0mg; sodium 37mg 2% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/24/2019
This was so delicious. I love the combo of coconut milk and tamarind. Absolutely amazing. I subbed a couple things based on what I had spice wise, but it really needs nothing. Will definitely make again. Read More
(2)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/24/2019
This was so delicious. I love the combo of coconut milk and tamarind. Absolutely amazing. I subbed a couple things based on what I had spice wise, but it really needs nothing. Will definitely make again. Read More
(2)
Rating: 5 stars
02/25/2020
My husband really enjoyed this "Brinjal (Eggplant) in Coconut Milk," which makes it a winner in my book. The next time I make it I will use smaller Indian eggplants for a firmer texture. I reduced the chile powder to 1 teaspoon because that is about as much heat as I can handle. Thank you Aysha Shifna for sharing your recipe. Read More
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