Brinjal (Eggplant) In Coconut Milk

• 2 large brinjal (eggplant), sliced
• 1/4 teaspoon chile powder, or more to taste
• 1/8 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 1/2 tablespoons chile powder
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• For Tempering:
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seed
• 1 sprig fresh curry leaves
• 2 dried red chile peppers

1. 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.
2. 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.
3. 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.
4. 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.

brinjal, chile powder, turmeric powder, vegetable oil, salt, coconut milk, tamarind pulp, chile powder, coriander powder, turmeric powder, vegetable oil, curry, red chile peppers

Taken from www.allrecipes.com/recipe/247103/brinjal-eggplant-in-coconut-milk/ (may not work)