Brinjal in Coconut milk

    20 mins

    Coconut milk when blended with sliced brinjal, makes an thick curry with rich aroma.


    Karnataka, India
    2 people made this

    Serves: 5 

    • 250 gm Brinjal
    • 1 Big size Onion
    • 1/2 Coconut
    • 1 tablespoon Coriander powder
    • 1 tea spoon Chilly powder
    • 1/2 tea spoon Pepper powder
    • 1 teaspoon Sweet cumin seeds
    • 1 small piece Cinnamon
    • 2 Cardamom
    • 2 Clove
    • 1 Star anise
    • 1/2 cup Oil
    • 1 tea spoon Mustard
    • 1 Dry red chilly
    • 1 stalk Curry Leaves
    • as required Salt

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Brinjal should be sliced thin. Each piece should be about one inch long. The second set of ingredients should be applied on the slices. Keep it aside for five minutes. Heat oil. Fry the slices in heated oil.
    2. Onion should be sliced into long pieces. Green chillies and ginger should be chopped into fine pieces. Extract both the thick and thin milk from grated coconut. The fifth set of ingredients should be made into a smooth paste.
    3. Heat oil well. Green chillies, onion and ginger should be sauted well in oil. When the onion changes its color, the masala paste should be added to it. When the oil clears, add thin milk and salt. When it boils, fried brinjal pieces should be put into it. Stir well.When the mix gets boiled again, add the thick milk as well. Stir well. Remove from fire before it boils. Season mustard in heated oil. Put dry chillies and curry leaves to it. This should then be added to the curry.

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