Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Brinjal (Eggplant) in Coconut Milk Recipe
Brinjal eggplant in coconut milk represents precious knowledge learned from mother, creating eternal gratitude for everything she taught through traditional cooking wisdom and cultural heritage. This mother-taught recipe ensures authentic preparation methods while demonstrating how culinary knowledge passes through generations of family cooking experience. The eternal gratitude reflects deep appreciation for traditional wisdom while the mother's teaching guarantees genuine techniques and cultural authenticity. This learned preparation honors family heritage while creating dishes that connect to cultural roots and childhood memories. The traditional wisdom ensures time-tested methods while the coconut milk creates rich, satisfying flavors that make eggplant absolutely delicious.
I learned This dish from my mother and I am eternally grateful for everything she taught me..actually I am a brinjal hater before and I never wanted to taste this ever in my life. Years passed and after my marriage I wanted to try this for my darling and I made it as per my umma’s instructions. It was a hit dish and everyone loved it in my family. When I tasted it, I really loved the flavor and taste and wanted to share it here. The main highlight of this dish is mainly sour taste of tamarind. If you are looking for quick south Indian meal ideas, this could be one of the choices.
Prep Time:
15 mins
Cook Time:
17 mins
Additional Time:
3 mins
Total Time:
35 mins
Servings:
6
Yield:
2 eggplants
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Ingredients
2 large brinjal (eggplant), sliced
¼ teaspoon chile powder, or more to taste
⅛ teaspoon turmeric powder, or more to taste
1 tablespoon vegetable oil, or more as needed
salt to taste
1 cup coconut milk, or more to taste
2 tablespoons tamarind pulp, juice squeezed and reserved
1 ½ tablespoons chile powder
1 tablespoon coriander powder
½ teaspoon turmeric powder
For Tempering:
2 tablespoons vegetable oil
1 teaspoon mustard seed
1 sprig fresh curry leaves
2 dried red chile peppers
Directions
Season brinjal with 1/4 teaspoon chile powder, 1/8 teaspoon turmeric powder, and salt; set aside until flavors to set, 3 to 4 minutes.
Heat 1 tablespoon oil in a large skillet over medium heat; cook and stir brinjal until lightly browned and tender, about 10 minutes. Remove skillet from heat.
Combine coconut milk, reserved tamarind juice, 1 1/2 tablespoons chile powder, coriander powder, 1/2 teaspoon turmeric powder in a saucepan; heat over medium heat until flavors have combined, 5 to 10 minutes. Add cooked brinjal and mix well.
Heat 2 tablespoons vegetable oil in a separate skillet over medium heat; add mustard seed, curry leaves, and dried chile peppers. Cook and stir until fragrant and toasted, 2 to 3 minutes. Pour oil mixture over brinjal.
Nutrition Facts (per serving)
| 211 | Calories |
| 16g | Fat |
| 18g | Carbs |
| 4g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 211 | |
| % Daily Value * | |
| Total Fat 16g | 20% |
| Saturated Fat 8g | 42% |
| Sodium 37mg | 2% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 9g | 32% |
| Total Sugars 5g | |
| Protein 4g | 7% |
| Vitamin C 6mg | 6% |
| Calcium 51mg | 4% |
| Iron 2mg | 12% |
| Potassium 645mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
