Brinjal gravy is evergreen yummy and delightful homemade style rich recipe. In the customary cooking method usually, we do not use coconut.
But if you fancy to balance the sour taste and to get some unique flavor with coconut then go for this method.
Otherwise, you can prepare Brinjal gravy with fried and smashed groundnuts to tune different flavors or simply you can enjoy this stuff without adding coconut and peanuts.
Here I am sharing this recipe with coconut. Brinjal gravy harmonizes superbly with steamed rice, idli and dosa and any kind of Indian style variety rice.
Brinjal/eggplant is really good nutrient vegetable & it helps you in balancing your weight. So yes ladies, this recipe can be your ultimate weight loss helper.
Tips: Prefer to use tender and countryside Brinjal. the freshness of vegetable itself will give you a unique essence.
Also Read:
Baingan masala aka brinjal masala is a popular eggplant recipe in the Northern regions of India. Watch the recipe to make it dhaba style.
Ingredients of Brinjal Gravy
- Brinjal - 250 gm (tender)
- Onion - 2 (chopped) (medium-sized)
- Tomato - 2 (chopped) (medium sized)
- Chili Powder - 1-2 tbsp (adjust with your taste)
- Tamarind - small lemon size (soak and extract the pulp)
- Turmeric Powder - 1/4 tbsp
- Garlic - 1 medium-sized
- Coconut Milk - 1/4 cup
- Salt - as needed
- Water - as required
- Mustard Seeds - 1/2 tbsp
- Curry Leaves
- Coriander Leaves
Steps for Brinjal Gravy
Preheat the pan and add a 1/2 tablespoon oil and simply fry the cleaned brinjal for 2-4 minutes. Keep it aside to cool.
Add the remaining oil with a medium flame once hot, add mustard seeds. When it splutters add curry leaves and fry few seconds.
Add chopped onion and garlic with a pinch of salt and turmeric powder, fry until it turns transparent.
Then add tomato and continue to cook until it separates from oil.
Add brinjal, Chili and coriander powder with appropriate salt and water.
Allow the stuff to cook 4-5 minutes then add tamarind pulp and mix it thoroughly.
Continue to cook until it turned into the semi-solid state.
Add coconut milk and cook for a few minutes and finally garnish with coriander leaves.
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