Brinjal Curry (Indian Eggplant)
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Feasting at Home · by Sylvia Fountaine★ 4.8

Brinjal Curry (Indian Eggplant)

NUTRITION · PER SERVING105M COOK
CAL 12%·PRO 10%
CARBS 31G51% OF CAL
10G FIBER2G ADDED9G INTRINSIC9G OTHER11G TOTAL SUGAR
FAT 12G46% OF CAL
9G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender eggplant simmered in a fragrant masala sauce with warm spices like garam masala and turmeric. Serve with basmati rice and naan for a vegetarian Indian meal.

mainindiancurrygluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 20-22 small, round or egg-shaped eggplant a little larger than a golf ball (3 to 3 1/2 lbs) ( like Indian eggplant, Thai Eggplant, Fairy Tale, Raavayya, Japanese White Egg, Ratna, Rhim Jhim, etc.)
  • 2-3 tablespoons coconut oil, or ghee
  • 4 tablespoons dry lentil dahl (split lentils- red , yellow or orange) or use ural dahl (split white lentil dahl), or yellow mung dahl ( split mung beans)
  • 5 dried whole red chilies ( like Indian Curd Chilies or Chile de Arbol)
  • 4 tablespoons garam masala
  • 2 tablespoons coriander seeds
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground black pepper
  • 4 fat garlic cloves
  • 3 inches ginger, sliced thin
  • 1 cup (fresh) grated coconut (easy to find in the frozen section at the Asian market)
  • 2 teaspoons salt
  • 1/2 cup water
  • 4 tablespoons tamarind paste
  • 2 tablespoons brown sugar
  • 2 cups water or veggie broth
  • 2 tablespoons or ghee, or coconut oil
  • 1 tablespoon mustard seeds
  • 1/2 teaspoon asafoetida (hing powder)
  • 1/4 cup curry leaves (fresh, or use frozen)
  • 1 large onion, thinly sliced
  • 1 cup tomato, diced
PREP
30M
SODIUM
684MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.