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A rich, tangy, and aromatic South Indian curry featuring baby brinjals simmered in a freshly ground spice paste of lentils, coconut, and sesame seeds. It's a classic side dish for rice.
For 4 servings
Prepare Brinjal and Tamarind
Roast and Grind Masala Paste
Shallow-Fry Brinjals
A rich, tangy, and aromatic South Indian curry featuring baby brinjals simmered in a freshly ground spice paste of lentils, coconut, and sesame seeds. It's a classic side dish for rice.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 258.66 calories per serving with 4.34g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Prepare Gravy Base (Tadka)
Combine and Simmer
Garnish and Serve
Add 2 tablespoons of roasted peanuts along with the other spices while grinding the masala for a richer, nuttier flavor and thicker gravy.
This gravy base works wonderfully with other vegetables like okra (bhindi), drumsticks, or shallots (sambar onions).
For a sattvic version, you can omit the onion and garlic. The gravy will still be flavorful due to the rich spice paste.
For a creamier finish, you can grind 5-6 soaked cashews along with the coconut and spices.
Brinjals are an excellent source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Spices like turmeric and coriander, along with antioxidants in brinjal, possess anti-inflammatory properties that can help reduce chronic inflammation in the body.
The use of gingelly (sesame) oil provides monounsaturated and polyunsaturated fats, which are beneficial for cardiovascular health by helping to manage cholesterol levels.
This dish is entirely plant-based, offering a wealth of vitamins, minerals, and phytonutrients from vegetables, lentils, and seeds, contributing to overall wellness.
One serving of Brinjal Gravy (approximately 325g) contains around 280-320 calories. The majority of the calories come from the gingelly oil, coconut, and lentils used in the masala paste.
Yes, it is a nutritious dish. Brinjals are high in fiber and antioxidants. The spices like turmeric have anti-inflammatory benefits, and gingelly oil provides heart-healthy fats. It is a well-balanced, plant-based curry.
Absolutely. To maintain the thickness and richness, you can substitute the coconut with 1-2 tablespoons of roasted peanuts or a few soaked cashews when grinding the masala paste. The flavor will be slightly different but equally delicious.
Bitterness in this gravy usually occurs if the spices, especially the fenugreek seeds (methi) or sesame seeds, are over-roasted. It's crucial to roast them on a low, controlled heat only until they are fragrant and lightly colored.
You can store it in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it taste even better the next day. Reheat gently on the stovetop before serving.
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