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Brinjal Curry
Makan Tengah Hari • Malaysia
How to Make Brinjal Curry (Traditional & Healthy Version)
Brinjal Curry, known locally as Kari Terung, is a beloved vegetarian dish in Malaysian homes, especially among the South Indian communities. This aromatic curry celebrates Malaysia's multicultural heritage, combining fresh local ingredients like terung (brinjal/eggplant), santan (coconut milk), and fragrant spices. Each bite reflects the vibrant flavors of Malaysian cuisine, enhanced by hints of lemongrass and curry leaves, which are commonly found in Malaysian kitchens. This dish is an excellent choice for lunch, offering a comforting yet nutritious meal that pairs perfectly with steamed rice or chapati. The soft texture of brinjal absorbs the rich, spiced gravy, making it a favorite amongst vegetarians and curry lovers alike. Brinjal Curry is not only delicious but also aligns with a health-conscious lifestyle, as it uses minimal oil and relies on the natural flavors of fresh produce and spices. Whether served during family gatherings or festive occasions, this curry brings warmth and tradition to the Malaysian dining table.
Bahan-bahan(untuk 1 medium bowl (approximately 250g), suitable as a main for lunch)
- 2 medium Brinjal (terung) (cut into wedges)
- 1 large Onion (finely sliced)
- 1 medium Tomato (chopped)
- 3 cloves Garlic (minced)
- 1 inch Ginger (minced)
- 1 sprig Curry leaves (fresh daun kari)
- 1 stalk Lemongrass (bruised)
- 1 tsp Chili powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 cup Santan (light coconut milk) (use low-fat if preferred)
- to taste Salt
- 1 tbsp Vegetable oil (can use canola or sunflower oil)
- 1 cup Water
- 1 small Pandan leaf (tied into a knot, optional for aroma) - pilihan
Arahan
- 1
Heat vegetable oil in a non-stick pot over medium heat. Add sliced onions and sauté until translucent.
3 minutes
Stir frequently to prevent burning and bring out the onion's sweetness.
- 2
Add minced garlic, ginger, and curry leaves. Fry until fragrant.
2 minutes
Use fresh daun kari (curry leaves) for authentic flavor.
- 3
Add chopped tomatoes and cook until they soften and release their juices.
3 minutes
Mash tomatoes gently to help thicken the gravy.
- 4
Stir in chili powder, turmeric, and coriander powder. Add lemongrass and pandan leaf (if using). Fry the spices gently without burning.
2 minutes
Low heat helps release spice oils for maximum aroma.
Kenapa hidangan ini sihat
This Brinjal Curry is a healthy choice because it uses minimal oil, plenty of vegetables, and relies on spices for flavor instead of heavy creams or sugars. Coconut milk is used in moderation, and the dish is naturally gluten-free, making it suitable for diverse dietary needs. The high fiber content helps promote satiety and digestive health, making it perfect for those monitoring their calorie intake.
Brinjal Curry is low in calories and rich in dietary fiber, thanks to brinjal (eggplant). It provides vitamins such as B6, C, and potassium, supporting heart health and digestion. The use of light santan (coconut milk) keeps saturated fat in check, while spices like turmeric and ginger offer anti-inflammatory benefits. This vegetarian curry contains no cholesterol and is suitable for a balanced diet. Lemongrass and pandan add antioxidants and aroma without extra calories.
Petua
- 💡Cut brinjal and soak in salted water to prevent browning and reduce bitterness.
- 💡Use fresh, local brinjal for the best creamy texture.
- 💡Add a small piece of pandan for a unique Malaysian aroma.
Penyimpanan & hidangan
Store leftover Brinjal Curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if needed to loosen the gravy.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 150.0 kcal |
