South Indian Eggplant (Aubergine) Curry
Eggplant is known as ‘brinjal’ in South India and is a popular ingredient in South Indian cuisine.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
South Indian Eggplant (Aubergine) Curry
Ingredients
Instructions
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Heat oil in a pan and add onions. Saute until golden brown.
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Add ginger-garlic paste, green chilies, and curry leaves. Saute for 2 minutes.
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Add tomatoes and cook until they become soft.
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Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
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Add eggplant and cook for 5 minutes.
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Add coconut milk and simmer for 10-15 minutes.
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Sprinkle garam masala and garnish with fresh coriander leaves.
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Serve hot with rice or roti.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 8g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
