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Eggplant Broth Recipe

Yields20 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Eggplant Broth Recipe is one of the most loved vegetables in South India. Brinjal broth (kathirikai kulambu Recipe) is an indispensable ingredient in South Indian cuisine, especially in Kerala. The curry is better if made with tender brinjals. The caramelised onions add an ideal taste to the broth. The best time to add this is for lunch and dinner when served with roti or chapati. This is also a traditional curry in Tamilnadu. Brinjal curry has a sour taste and is best served with steamed rice. Though each place has its unique style, we can go with Tamilnadu style recipe in this post. You can see its recipe here.

Eggplant Broth Recipe

Ingredients
 ½ kg Eggplant
 100 ml Tamarind Solution(stems removed)
 200 ml Coconut Oil
 10 tsp Coriander powder
 2 tsp Pepper Powder
 1 cup Grated coconut(small, Cara Cara, or Valencia)
 ½ tsp Ginger garlic paste
 1 tsp Salt As per Need
 1 tsp Mustard As per Need
 8 Curry leaves As required
1

Recipe Eggplant Peel off the stalk area and cut from the tip to the finely fourth part.

2

Put salt, ginger, and garlic paste in it and fry in oil.

3

In another pan take the roasted coconut with coriander and grind it well.

4

Then in a frying pan add the salt solution to the tamarind solution, add the minced mixture and the fried eggplant, add a little water and let it boil for 10 minutes.

5

Delicious Eggplant Broth Ready.

Nutrition Facts

20 servings

Serving size

10

Amount per serving
Calories160
% Daily Value *
Total Fat 2g3%

Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 1240mg54%
Total Carbohydrate 36g14%

Dietary Fiber 10g36%
Total Sugars 20g
Protein 4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.