Tangy baingan ginger gravy/kathirikkai puli inji Recipe

Tangy baingan ginger gravy, also known as kathirikkai puli inji, is a delicious South Indian dish made with eggplant and ginger in a tangy tamarind-based gravy. The combination of the earthy flavors of eggplant and the zingy taste of ginger creates a unique and flavorful dish. This dish is perfect to serve with steamed rice or roti for a satisfying and comforting meal.

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35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Tangy baingan ginger gravy/kathirikkai puli inji
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Ingredients for Tangy baingan ginger gravy/kathirikkai puli inji Recipe

  • 1/2 Medium Sized Eggplants, Cut Into Cubes
  • 1/4 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • as required A Few Curry Leaves
  • 1/4 Onion, Finely Chopped
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/4 tablespoon Tamarind Pulp
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • as needed Fresh Coriander Leaves For Garnish

Directions: Tangy Baingan Ginger Gravy/kathirikkai Puli Inji 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 saut茅 until golden brown. Then add ginger-garlic paste and cook for a minute.
  • STEP 3.Add chopped eggplant and cook until it becomes soft. Then add tamarind pulp, turmeric powder, red chili powder, and salt.
  • STEP 4.Cook the gravy for a few minutes until the flavors blend well. Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

  • Make sure to choose fresh and firm eggplants for this dish.
  • Adjust the amount of tamarind pulp and red chili powder according to your taste preferences.
  • You can add a pinch of jaggery or sugar to balance the tanginess of the tamarind.

Storage and Serving

  • This dish can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the gravy before serving and adjust the consistency by adding water if needed.
  • Serve the tangy baingan ginger gravy with steamed rice or roti for a complete meal.
Nutrition
value
49
calories per serving
< 1 g Fat< 1 g Protein9 g Carbs1 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
    9g
  • Fiber
    1g

MacroNutrients

  • Carbs
    9g
  • Protein
    < 1g
  • Fiber
    1g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    29mg
  • Iron
    < 1mg
  • Vitamin A
    45mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    15mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    49mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    20mg
  • Manganese
    < 1mg
  • Phosphorus
    20mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp