South Indian Eggplant Curry (Brinjal Recipe)
Elevate your taste buds with this traditional South Indian brinjal curry, made with roasted eggplant and a flavorful coconut masala. A must-try for any curry lover!
Servings: 4
Calories: 308kcal
Equipment
Ingredients
- 8-10 baby eggplants brinjal
- ½ cup grated coconut
- 2 tablespoon coriander seeds
- 2 teaspoon cumin seeds
- 1 tablespoon rice
- 5-6 red chilies
- 5 curry leaves
- 2 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon split black gram
- 1 teaspoon turmeric powder
- 1 tablespoon tamarind Or lemon sized soaked in water
- 1 tablespoon grated jaggery
- Salt to taste
Instructions
- Wash the brinjal, chop it lengthwise, place the eggplant pieces in a large water bowl for about 10 minutes, and drain the water.8-10 baby eggplants
- Drizzle coconut oil in a pan over medium heat. When the oil heats up, add the drained brinjal slices in a single layer, and saute them for 2-3 minutes.2 tbsp coconut oil
- Add turmeric powder, tamarind pulp water(soak the lemon-sized tamarind in the water for 10 minutes), jaggery, and salt and continue to saute them for two more minutes and cover with a lid.1 tsp turmeric powder, 1 tbsp tamarind, 1 tbsp grated jaggery, Salt to taste
- Meanwhile, blend the grated coconut with coriander seeds, cumin, rice, and red chilies with ¾ cup water to a fine consistency.½ cup grated coconut, 2 tbsp coriander seeds, 2 tsp cumin seeds, 1 tbsp rice, 5-6 red chilies
- Add the ground masala base to the sauteed Brinjal and cook for 10 minutes on low flame.
- Prepare tempering: Heat oil in a small pan over medium heat. Once the oil is hot, add mustard seeds, urad dal, one red chili halved, and fresh curry leaves. Once they start spluttering, pour this tempering over the cooked eggplant.1 tsp mustard seeds, 1 tsp split black gram, 5 curry leaves
- Serve brinjal fry hot with steamed rice or roti for a delicious South Indian meal!
Notes
- Make sure to use fresh coconut for the best flavor. You can also use frozen grated coconut if fresh is not available.
- Adjust the number of red chilies according to your spice preference. If the dish turns out too spicy, add a teaspoon of lemon juice
- Allow the brinjal to soak in water before cooking to reduce its bitter taste.
- Use a heavy-bottomed pan for even cooking and better flavors.
- Its important to use coconut oil to get the authentic flavor.
Nutrition
Calories: 308kcal | Carbohydrates: 43g | Protein: 8g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 1376mg | Fiber: 18g | Sugar: 21g | Vitamin A: 705IU | Vitamin C: 117mg | Calcium: 92mg | Iron: 4mg