Tangy Aubergine With Coconut Cooking Recipe

Tangy Aubergine Wtih Coconut Cooking Recipes

Ingredients :

400 g

5 g

10 g

5 g

10 g

15 g

120 ml

10 g

10 g

5 g

10 g


35 g

aubergine or brinjals (baigan)

coriander seeds

cumin (jeera) seeds

poppy (khus khus) seeds

sesame (til) seeds

tamarind (imlee)

mustard oil (sarson ka tel)

ginger paste

garlic paste

turmeric (haldi) powder

red chili powder

curry leaves

coconut, desiccated

salt to taste

Method :
  1. Roast coriander, cumin, poppy and sesame seeds on a tawa (griddle), pound them, and keep aside.
  2. Roast coconut and keep aside.
  3. Wash and soak tamarind in warm water (200 ml or 1 cup) for 10 minutes.
  4. Mash well, squeeze to extract juice and strain, discard the pulp.
  5. Slice aubergine about three fourths of the length without separating them at the stem end.
  6. Heat oil in a kadhai (wok).
  7. Stir fry the aubergine and set aside.
  8. In the same oil, brown the ginger and garlic pastes, ground spices, turmeric, red chili powder, salt, curry leaves and coconut.
  9. Stir occasionally.
  10. Add a little water if mixture begins to burn.
  11. Add the aubergine along with water (200 ml or 1 cup).
  12. Simmer for 10 minutes.
  13. Stir in the tamarind juice and simmer till the curry thickens.
  14. Serve hot, accompanied by plain boiled rice or any Indian bread.

Serves 4

Preparation time : 20 minutes

Cooking time : 30 minutes

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