Wishing all my dear friends a very beautiful day. How are you all doing?

Brinjal (Wambatu) is an incredibly versatile vegetable, often seen in comforting curries and stir-fries. But today, I'm ready to try something a little different – a refreshing and vibrant new Brinjal recipe that brings out its deep flavor in a whole new way. With just a few simple ingredients and a creative twist, this dish will prove that Brinjal can shine beyond traditional styles. It’s also prepared in a vegetarian-friendly way, focusing on both nutrition and taste. Let’s see how to make it step by step!

Materials Used.

Brinjal 150g.
1/2 Teaspoon of turmeric powder.
1 Cup of coconut milk.
1 Teaspoon of Mustard Seeds.
4 cloves of garlic, finely chopped.
3 green chilies, chopped.
Some curry leaves.
A finely chopped onion.
A tomato cut into small pieces.

Salt as needed.
4 Tablespoon of coconut oil.
1 Teaspoon of sugar.
2 Teaspoon of curry powder.
2 Teaspoon of chilies powder.

The cooking process as follows.

Let’s get ready to prepare this dish. First, wash and clean the Brinjal thoroughly, then slice them thinly into round pieces.

Now, add a little turmeric powder and salt to it, mix well, and set it aside.

Now take a pan and add about 4 tablespoons of coconut oil. Place it on the stove and let it heat. Once the oil is hot, add mustard seeds, onions, curry leaves, and green chilies, and sauté for a while.

Next, add chili powder, curry powder, and a bit of sugar, then mix well.

Now add the chopped tomatoes and a bit of coconut milk, mix well, then add the brinjal pieces. Cook for about 5 minutes and remove from the stove.

So, this is yet another delicious and satisfying brinjal (eggplant) dish that offers a delightful new experience. Whether you're already a fan of eggplant or just beginning to explore its potential, this unique recipe is sure to bring something special to your table. Try it once — you might just discover a new favorite! Serve it with rice. That’s all from me for today. Wishing you all a wonderful day!