Eggplant & Mushroom Indian Fry Recipe - Brinjal Aubergine Vegan

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories and still creamy.

brinjal

🥗Healthier: zucchini

💰Cheaper: eggplant

Zucchini is lower in calories and can mimic texture.

Roast brinjal until skin is charred and flesh is soft; set aside to cool.

Peel the charred skin off the brinjal and mash the flesh; set aside.

Heat oil in a pan; add cumin seeds and fry until fragrant.

Add chopped onion and sauté until golden brown.

Stir in minced ginger, garlic, and green chili; cook until aromatic.

Add chopped tomatoes and cook until they soften.

Mix in turmeric powder, coriander powder, and salt; cook to combine flavors.

Add the mashed brinjal to the pan; stir well to incorporate.

Pour in coconut milk and bring to a simmer; cook to meld flavors.

Sprinkle garam masala and stir; cook for an additional time.

Remove from heat and add lemon juice and chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens