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.

By Sanjeev Kapoor 11 Jun 2014 in Recipes Course

New Update

Main Ingredients	Egg plants, Coconut powder
Cuisine	Indian
Course	Main Course Vegetarian
Prep Time	6-10 minutes
Cook time	11-15 minutes
Serve	4
Taste	Spicy
Level of Cooking	Easy
Others	Veg

Ingredients list for Eggplant In Coconut Milk

3 medium Egg plants cubed
2 tablespoons Coconut powder
2 medium Onions sliced
6 tablespoons Coconut powder
2 medium Potatoes boiled and cubed
2 teaspoons Curry powder
1 cup Vegetable stock
1 teaspoon Red chilli powder
to taste Salt

Method

Keep the eggplant cubes soaked in salted water. 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.
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. Add red chilli powder and cook for two to three minutes.
Add boiled potato cubes, eggplant cubes and salt. Mix and add coconut milk. Once it comes to a boil, lower the heat and simmer for five minutes.Serve hot.

Nutrition Info

Calories	298.5
Carbohydrates	24.1
Protein	3.9
Fat	20.8
Other Fiber	2.825

#Coconut powder #Curry powder #Onions #Potatoes #Red chilli powder #Salt #Vegetable stock