Brinjal (Eggplant) In Coconut Milk Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 3.Add chopped brinjal and cook until they are slightly tender. Then, add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 4.Pour coconut milk into the pan and bring it to a boil. Reduce the heat and simmer for 10-15 minutes until the brinjal is cooked through and the flavors are well combined.
• STEP 5.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Choose small and firm brinjals for this recipe as they cook faster and have a better texture.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of coconut cream to the dish.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the brinjal in coconut milk with steamed rice or roti for a complete meal.