Tangy Eggplant Coconut Gravy

Tangy Eggplant Coconut Gravy is a rich and flavorful dish that combines tender eggplant with creamy coconut milk and tangy tamarind. It’s a perfect balance of sweet, spicy, and tangy, making it a comforting choice for any meal.

For a Serving Size of Two:

Ingredients:

• 2 medium eggplants (about 200 grams), cut into cubes
• 1/2 cup (120 ml) coconut milk
• 1 small onion (about 50 grams), finely chopped
• 1 medium tomato (about 100 grams), chopped
• 1 tablespoon tamarind paste
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1 tablespoon oil (coconut oil preferred)
• Salt to taste
• Fresh coriander leaves for garnish

Procedure:

• Heat oil in a pan over medium heat, add mustard seeds and cumin seeds, and let them splutter.
• Add the chopped onion and sauté until golden brown. Add turmeric powder, red chili powder, and garam masala, cooking for 1 minute.
• Stir in the chopped tomato and cook until softened. Add the cubed eggplant and cook for 5-7 minutes until it softens.
• Add tamarind paste, coconut milk, and salt, mixing well. Simmer for 5-8 minutes until the gravy thickens and the eggplant is fully cooked.
• Garnish with fresh coriander leaves and serve hot with rice or flatbread.

Nutritional Benefits:

• Calories: 200 kcal
• Protein: 7 g
• Carbohydrates: 32.3 g
• Fat: 5.8 g