Exotic Brinjal (Spicy Eggplant) Recipe

Name: Exotic Brinjal (Spicy Eggplant)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 (1 1/4 pound) eggplant, cut into 1-inch cubes; 6 tablespoons vegetable oil; 1/2 teaspoon cumin seeds; 1/2 teaspoon fenugreek seeds, crushed; 1/2 teaspoon kalonji (onion seed); 1/2 teaspoon sesame seeds; 1 (1/2 inch) piece fresh ginger root, chopped; 5 cloves garlic, chopped; 2 onions, peeled and finely chopped; 1 green chile pepper, seeded and chopped; 1/4 cup tomato puree; 1/2 teaspoon chili powder; 1/2 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 3/4 teaspoon salt; 1/2 cup coconut milk; 1 tablespoon cilantro leaves

Servings: persons

2 tablespoons vegetable oil
1 (1 1/4 pound) eggplant, cut into 1-inch cubes
6 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds, crushed
1/2 teaspoon kalonji (onion seed)
1/2 teaspoon sesame seeds
1 (1/2 inch) piece fresh ginger root, chopped
5 cloves garlic, chopped
2 onions, peeled and finely chopped
1 green chile pepper, seeded and chopped
1/4 cup tomato puree
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
3/4 teaspoon salt
1/2 cup coconut milk
1 tablespoon cilantro leaves

1
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.
2
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.
3
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.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 (1 1/4 pound) eggplant, cut into 1-inch cubes, 6 tablespoons vegetable oil, 1/2 teaspoon cumin seeds, and more.

Yes, Exotic Brinjal (Spicy Eggplant) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Exotic Brinjal (Spicy Eggplant)

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