Creamy and flavorful Brinjal Eggplant in Coconut Milk

This Brinjal Eggplant in Coconut Milk recipe is a rich and creamy delight that will satisfy your taste buds. Tender brinjal eggplant is simmered in a fragrant coconut milk sauce, infused with aromatic spices and herbs. It is a perfect dish to serve alongside steamed rice or naan bread. With a preparation time of just 30 minutes, this dish is a quick and easy option for a weeknight dinner. Try this delectable recipe today and experience the burst of flavors!

Ingredients

• 2 large brinjal eggplants
• 1 cup coconut milk
• 1 onion, finely chopped
• 2 tomatoes, diced
• 3 cloves of garlic, minced
• 1-inch ginger, grated
• 2 green chilies, slit
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin seeds
• 1 tablespoon vegetable oil
• Salt to taste
• Fresh cilantro leaves for garnish

Directions

1. Wash the brinjal eggplants and cut them into small cubes.
2. Heat oil in a pan over medium heat.
3. Add cumin seeds and let them splutter.
4. Add finely chopped onions, minced garlic, grated ginger, and slit green chilies. Saute until the onions turn translucent.
5. Add diced tomatoes and cook until they become soft.
6. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
7. Add the cubed brinjal eggplants to the pan and mix them with the spices.
8. Cover the pan and cook for 5 minutes, stirring occasionally.
9. Pour in the coconut milk and stir well. Simmer for another 10-15 minutes, or until the brinjal eggplants are cooked through and tender.
10. Garnish with fresh cilantro leaves and serve hot with steamed rice or naan bread.

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