Ingredients with Measurements:
- 2 medium-sized brinjals, cut into cubes
- 1 cup grated coconut
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- Salt to taste
- 2 tbsp oil
- 1 cup water
- Fresh coriander leaves for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, blend the grated coconut with 1 cup of water until it forms a smooth paste. Set aside.
2. Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds and let them splutter.
3. Add chopped onion, minced garlic, grated ginger, and chopped green chilies. Saute until the onions turn translucent.
4. Add the cubed brinjals and mix well. Cook for 5-7 minutes until the brinjals are slightly tender.
5. Add turmeric powder, coriander powder, red chili powder, and salt to taste. Mix well.
6. Add the coconut paste and 1 cup of water. Mix well and bring it to a boil.
7. Reduce the heat to low and let the curry simmer for 10-15 minutes until the brinjals are fully cooked and the curry has thickened.
8. Garnish with fresh coriander leaves and serve hot with rice or roti.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 16g
- Carbohydrates: 16g
- Protein: 3g
- Fiber: 6g
Substitutions for ingredients:
- Brinjal can be substituted with zucchini or eggplant.
- Grated coconut can be substituted with coconut milk.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Use different types of chilies for a spicier or milder curry.
Tips and tricks:
- Make sure to cut the brinjals into evenly sized cubes for even cooking.
- Add more water if the curry is too thick.
- Adjust the spices according to your taste preferences.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan over low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or roti.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with rice or roti.
Suggested side dishes:
- Cucumber raita
- Papadums
Troubleshooting advice:
- If the curry is too thin, let it simmer for a few more minutes to thicken.
- If the curry is too thick, add more water.
Food safety advice:
- Make sure to wash the brinjals thoroughly before cutting them.
Food history:
- Brinjal and coconut curry is a popular dish in South Indian cuisine.
Flavor profiles:
- Spicy, savory, and creamy.
Serving suggestions:
- Serve hot with rice or roti.
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Region: Indian