Best 3 Brinjal Eggplant In Coconut Milk Recipes
Embark on a culinary journey to the tropics with Brinjal in Coconut Milk, a symphony of flavors that will tantalize your taste buds. Discover a collection of delectable recipes that showcase the versatility of brinjal (eggplant) as it dances harmoniously with the creamy embrace of coconut milk. From the classic Sri Lankan curry to its Thai and Indian counterparts, each recipe promises a unique explosion of spices, textures, and aromas. Dive into the heart of Indian cuisine with Baingan Bharta, where roasted brinjal mingles with tangy tomatoes, aromatic onions, and a chorus of spices. Transport yourself to Thailand with Pad Prik King, where brinjal takes center stage, stir-fried with vibrant bell peppers, fragrant kaffir lime leaves, and a fiery chili paste. Indulge in the richness of Sri Lankan Brinjal Curry, a symphony of flavors where brinjal, coconut milk, and a medley of spices create a harmonious balance. And for a taste of coastal Karnataka, explore Brinjal Gassi, a tangy and spicy curry that captures the essence of this region's culinary heritage. With step-by-step instructions, helpful tips, and a treasure trove of flavor combinations, these recipes invite you to explore the diverse culinary landscapes where brinjal and coconut milk reign supreme.
Let's cook with our recipes!
BRINJAL (EGGPLANT) IN COCONUT MILK
I learned This dish from my mother and I am eternally grateful for everything she taught me..actually I am a brinjal hater before and I never wanted to taste this ever in my life. Years passed and after my marriage I wanted to try this for my darling and I made it as per my umma's instructions. It was a hit dish and everyone loved it in my family. When I tasted it, I really loved the flavor and taste and wanted to share it here. The main highlight of this dish is mainly sour taste of tamarind. If you are looking for quick south Indian meal ideas, this could be one of the choices.
Provided by Aysha Shifna
Categories Side Dish Vegetables Eggplant
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Season brinjal with 1/4 teaspoon chile powder, 1/8 teaspoon turmeric powder, and salt; set aside until flavors to set, 3 to 4 minutes.
- Heat 1 tablespoon oil in a large skillet over medium heat; cook and stir brinjal until lightly browned and tender, about 10 minutes. Remove skillet from heat.
- Combine coconut milk, reserved tamarind juice, 1 1/2 tablespoons chile powder, coriander powder, 1/2 teaspoon turmeric powder in a saucepan; heat over medium heat until flavors have combined, 5 to 10 minutes. Add cooked brinjal and mix well.
- Heat 2 tablespoons vegetable oil in a separate skillet over medium heat; add mustard seed, curry leaves, and dried chile peppers. Cook and stir until fragrant and toasted, 2 to 3 minutes. Pour oil mixture over brinjal.
Nutrition Facts : Calories 210.5 calories, Carbohydrate 18.3 g, Fat 15.7 g, Fiber 9 g, Protein 3.6 g, SaturatedFat 8.3 g, Sodium 37 mg, Sugar 5.3 g
BRINJAL (EGGPLANT) CURRY
This aubergine bhaji recipe has won rave reviews from my South Indian in-laws, who have very discerning palates when it comes to authentic currys. This dish can either be used as a side dish, or as a vegetarian main dish. It's easy, delicious and a great way to introduce different veggies to your kids.
Provided by KVasanth
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the eggplants into 1-inch pieces- preferably keeping at least one side of each piece with the skin on.
- Put the eggplant pieces into a strainer and sprinkle liberally with salt. Place a small plate on top of the eggplant, and a weight on top of the plate- this process draws the excess water out of the eggplant, and it won't be overly salty. Leave for at least 30 minutes.
- Heat 1 1/2 tbsp oil in a heavy pan. When hot, add mustard seeds- they will start to pop in a few seconds. When they begin to pop, add the sliced onions, garlic and ginger. Turn the heat to medium, and cook until mixture is nicely browned.
- Add cayenne pepper, tumeric, garam masala and cumin to the onion mixture. Cook spices for a few minutes, then add water and tomato paste, and reduce heat to low. Let the sauce cook gently, but don't allow it to become dry.
- In a large skillet, heat 1 1/2 tbsp oil over moderate heat. Add eggplant pieces to the pan, and arrange in a single layer. Saute until all sides are brown and crisp.
- Once all eggplant pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces with the sauce. Add lemon juice and salt.
- Cook gently until eggplant is cooked through (about 15-20 minutes). Stir occasionally (and very gently) and serve.
EXOTIC BRINJAL (SPICY EGGPLANT)
It's simply yummy - this is an exotic Indian recipe. I am sure you'll love it.
Provided by meenal
Categories Side Dish Vegetables Eggplant
Time 55m
Yield 6
Number Of Ingredients 18
Steps:
- Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
- Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
- Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 15.8 g, Fat 22.8 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 6.5 g, Sodium 344 mg, Sugar 8.7 g
Tips:
- Choose the right eggplant: Select eggplants that are firm and have a deep purple color. Avoid eggplants that are bruised or have blemishes.
- Prepare the eggplant properly: Cut the eggplant into desired shapes and sizes. To reduce bitterness, salt the eggplant slices and let them rest for 30 minutes before cooking.
- Cook the eggplant thoroughly: Eggplant should be cooked until it is tender but not mushy. Overcooked eggplant will become bitter.
- Use a good quality coconut milk: Choose coconut milk that is thick and creamy. Avoid using coconut milk that is thin and watery.
- Add your favorite spices and herbs: Feel free to experiment with different spices and herbs to create a flavor profile that you enjoy.
Conclusion:
Brinjal in coconut milk is a delicious and versatile dish that can be enjoyed with rice, roti, or as a side dish. It is a good source of vitamins, minerals, and antioxidants. Next time you're looking for a new way to cook eggplant, give this recipe a try. You won't be disappointed!
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