Brinjal Curry
Ingredients
The eggplant
-
20–22
pieces
small round or egg-shaped eggplants
The masala spice paste
-
2–3
tablespoons
coconut oil or ghee
-
4
tablespoons
dry lentil dahl
-
5
pieces
dried whole red chilies
-
4
tablespoons
garam masala
-
2
tablespoons
coriander seeds
-
½
teaspoon
ground turmeric
-
¼
teaspoon
ground black pepper
-
4
cloves
garlic
-
3
inches
ginger, sliced thin
-
1
cup
fresh grated coconut
-
2
teaspoons
salt
-
½
cup
water
The tamarind water
-
4
tablespoons
tamarind paste
-
2
tablespoons
brown sugar
-
2
cups
water or veggie broth
The cooking
-
2
tablespoons
ghee or coconut oil
-
1
tablespoon
mustard seeds
-
½
teaspoon
asafoetida (hing powder)
-
¼
cup
curry leaves
-
1
large
onion, thinly sliced
-
1
cup
tomato, diced
Instructions
- Prepare the eggplants by making crisscross cuts and soaking them in salted water.
- Make the masala spice paste by toasting the dahl and spices, then blending with coconut, garlic, ginger, salt, and water.
- Prepare the tamarind water by mixing tamarind paste, brown sugar, and water.
- In a pan, heat oil and temper mustard seeds and curry leaves, then add the eggplants and sauté until blistered.
- Add sliced onions and sauté until translucent, then mix in the masala paste and cook briefly.
- Add diced tomatoes and tamarind water, then simmer covered for 20-25 minutes.
- Stir and rearrange the eggplants, cover, and simmer for another 20-25 minutes until tender.
- Uncover and let simmer for a few minutes to thicken the sauce, adjusting seasoning as needed.
- Garnish with cilantro or fried curry leaves and serve with rice or naan.
Nutrition Facts (estimated)
Servings
8
Calories
232
Total fat
12.9g
Total carbohydrates
26.1g
Total protein
5.3g
Sodium
596.2mg
Cholesterol
0mg
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