Brinjal (Eggplant) in Coconut Milk

Ingredients

• 2 large brinjal , eggplant
• 0.25 teaspoons chile powder , or more to taste
• 0.13 teaspoons 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
• 1.5 tablespoons chile powder
• 1 tablespoon coriander powder
• 0.5 teaspoons turmeric powder

Instructions

1. 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. 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. 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. 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.