How to Make Exotic Brinjal (Spicy Eggplant) - A Step-by-Step Guide

Brinjal, also known as eggplant, is a versatile and delicious vegetable that is widely used in many cuisines around the world. It is a staple in Mediterranean, Middle Eastern, and Asian cooking, and can be prepared in a variety of ways, including grilling, roasting, and sautéing. One of the most popular ways to prepare brinjal is by making a spicy and flavorful dish that is sure to tantalize your taste buds.

This recipe for Exotic Brinjal, also known as Spicy Eggplant, is a perfect wa...

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Ingredients

  • 2 tablespoons vegetable oil
  • 1 (1 1/4 pound) eggplant, cut into 1-inch cubes
  • 6 tablespoons vegetable oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon fenugreek seeds, crushed
  • ½ teaspoon kalonji (onion seed)
  • ½ teaspoon sesame seeds
  • 1 (1/2 inch) piece fresh ginger root, chopped
  • 5 cloves garlic, chopped
  • 2 onions, peeled and finely chopped
  • 1 green chile pepper, seeded and chopped
  • ¼ cup tomato puree
  • ½ teaspoon chili powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ¾ teaspoon salt
  • ½ cup coconut milk
  • 1 tablespoon cilantro leaves

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 3 cups

  • Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
  • Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
  • Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.
  • Nutrition

    267 cal.

    • Total Fat: 23g
    • Saturated Fat: 7g
    • Sodium: 344mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 5g
    • Total Sugars: 9g
    • Protein: 3g
    • Vitamin C: 26mg
    • Calcium: 43mg
    • Iron: 2mg
    • Potassium: 459mg