
By feastingathome.com
Brinjal Curry (Indian Eggplant)
Instructions
Prep:30minCook:1h 15min
A flavorful recipe for Brinjal Curry (Indian Eggplant) gently simmered in a fragrant Masala Sauce until meltingly tender. Serve with Indian-style Basmati Rice and naan bread for a delicious vegetarian/ vegan Indian-inspired meal.
Updated at: Sat, 15 Mar 2025 10:58:23 GMT
Nutrition balance score
Unbalanced
Glycemic Index
29
Low
Glycemic Load
10
Low
Nutrition per serving
Calories292.2 kcal (15%)
Total Fat19.1 g (27%)
Carbs33.3 g (13%)
Sugars12.7 g (14%)
Protein5.9 g (12%)
Sodium690.4 mg (35%)
Fiber12.6 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

20eggplant
small, round, or egg-shaped, a little larger than a golf ball 1/2, like Indian eggplant, Thai Eggplant, Fairy Tale, Raavayya, Japanese White Egg, Ratna, Rhim Jhim, etc

2 tablespoonscoconut oil
or ghee

4 tablespoonsdry lentil dahl
split lentils- red, yellow or orange, or use ural dahl, split white lentil dahl, or yellow mung dahl, split mung beans

5dried whole red chilies
like Indian Curd Chilies or Chile de Arbol

4 tablespoonsgaram masala

2 tablespoonscoriander seeds

½ teaspoonground turmeric

¼ teaspoonground black pepper

4garlic cloves
fat

3 inchesginger
sliced thin

1 cupgrated coconut
fresh, easy to find in the frozen section at the Asian market

2 teaspoonssalt

½ cupwater

4 tablespoonstamarind paste

2 tablespoonsbrown sugar

2 cupswater
or veggie broth

2 tablespoonsghee
or coconut oil

1 tablespoonmustard seeds

½ teaspoonasafoetida
hing powder

¼ cupcurry leaves
fresh, or use frozen

1onion
large, thinly sliced

1 cuptomato
diced
Instructions
View on feastingathome.com
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