Vegetarian recipe · lunch, dinner
Brinjal in sesame-coconut masala
எண்ணெய் கத்திரிக்காய் (ennai kathirikkai)
Serves 3 · 35 min
Small brinjals slow-cooked in gingelly oil with a roasted sesame, coconut and shallot paste. Less tamarind than the usual version.
10 gnet carb / serving
4 gprotein
14 gfat
8 gfiber
188kcal
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions.
Ingredients
- 400 g small brinjals, slit in a cross (கத்திரிக்காய்)
- 50 g shallots
- 60 g tomato
- 15 g sesame seeds, roasted (எள்)
- 20 g grated fresh coconut
- 5 g tamarind (a small marble) (புளி)
- 2 tbsp gingelly oil
- 2 tsp kuzhambu chilli powder, turmeric, mustard, fenugreek, curry leaves, salt
Method
- Grind roasted sesame, coconut, half the shallots and tomato to a paste.
- Heat oil, temper mustard, fenugreek and curry leaves, add remaining shallots and the brinjals. Fry 5 minutes.
- Add the paste, chilli powder, turmeric, salt and thin tamarind water. Cover and simmer 15 minutes until the brinjals are soft and the oil separates.
Recipe credit: tamilpaleorecipes.com.