Brinjal Masala Curry - Eggplant Curry
For Brinjal Masala, eggplant is first roasted separately and then combined along with the coconut masala, giving it the special authentic touch.
Servings: 4 people
Wash the brinjal and chop it lengthwise and place them in a large bowl of water for about 10 minutes and drain the water.
Drizzle the coconut oil in a pan over medium heat. When oil heats up, add the drained brinjal slices and saute them for 2 minutes.
Add turmeric powder, tamarind, jaggery and salt and continue to saute, them for 2 more minutes and cover the lid.
Meanwhile, blend the grated coconut with coriander seeds, cumin, rice, red chilies with ½ cup water to a fine consistency.
Add the blended paste to sauteed Brinjal and cook for 10 minutes in low heat.
Add tempering / seasoning: Place a pan over medium heat and add coconut oil.when oil heats up, add mustard seeds, Urad dal, red chilies fry until its sizzling. Then add to the curry. Brinjal Masala Curry is ready!
Calories: 223kcal | Carbohydrates: 16g | Protein: 3g | Fat: 15g | Saturated Fat: 12g | Sodium: 13mg | Potassium: 328mg | Fiber: 4g | Sugar: 6g | Vitamin A: 595IU | Vitamin C: 106.3mg | Calcium: 46mg | Iron: 2.5mg