How to make Eggplant In Coconut Milk -
Eggplants and potatoes cooked with coconut milk and curry powder – an excellent accompaniment for paranthas.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Egg plants, Coconut powder (नारियल का पावडर )
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Paneer Kesari Tofu with Stewed Noodles Pressure Cooker Aloo Sabzi Vegetable Stew
Eggplant In Coconut Milk Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Eggplant In Coconut Milk Recipe
Egg plants cubed 3 medium
Coconut powder
Oil 2 tablespoons
Onions sliced 2 medium
Coconut powder 6 tablespoons
Potatoes boiled and cubed 2 medium
Curry powder 2 teaspoons
Vegetable stock 1 cup
Red chilli powder 1 teaspoon
Salt to taste
Method
Step 1
Keep the eggplant cubes soaked in salted water.
Step 2
Heat oil in a pan, add sliced onions and sauté till golden brown. Place the eggplant cubes in a microwave bowl with water and cook in the microwave oven on HIGH (100%) for three minutes.
Step 3
Mix coconut powder with one cup of water to make coconut milk. Add curry powder to the sautéing onion and mix. Add vegetable stock and mix.
Step 4
Add red chilli powder and cook for two to three minutes. Add boiled potato cubes, eggplant cubes and salt. Mix and add coconut milk.
Step 5
Once it comes to a boil, lower the heat and simmer for five minutes.
Step 6
Serve hot.
Nutrition Info
Calories : 298.5 Kcal
Carbohydrates : 24.1 gm
Protein : 3.9 gm
Fat : 20.8 gm
Other : 2.825
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
