DELICIOUS BRINJAL COCONUT CURRY | SO TASTY!

coconut milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream adds richness while evaporated milk is more affordable.

brinjal

🥗Healthier: zucchini

💰Cheaper: eggplant

Zucchini is lower in calories and eggplant is often less expensive.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat with fewer calories, while bell pepper is milder.

curry leaves

💰Cheaper: bay leaves

Bay leaves can substitute in flavor but lack the unique aroma.

Heat oil in a large pan over medium heat until shimmering.

Add mustard seeds and fenugreek seeds; cook until they start to pop.

Stir in chopped onions, garlic, and ginger; sauté until softened, about 3-4 minutes.

Add chopped brinjal and green chili; cook for 5-7 minutes until brinjal is tender.

Sprinkle in turmeric and coriander powder; mix well to coat the vegetables.

Pour in coconut milk and bring to a simmer; cook for 10 minutes until thickened.

Add curry leaves and salt; stir to combine and cook for an additional 2-3 minutes.

Finish with lime juice and garnish with fresh coriander before serving.

Cooking Techniques

Spice Level:

Allergens