How to make Keto Eggplant Curry-Keto Brinjal Recipe

Cut the eggplant semicircles or small pieces and dip it in a bowl of water while cutting. Set it aside

In a grinder jar, add coriander seeds, roasted peanuts, cumin seeds and fenugreek or methi seeds. Make a fine powder and set aside

Set a wide pan on medium heat and add 5-6 tbsp. of oil (enough to cover the pan)

Drain water from the eggplants, sprinkle some salt and fry the eggplant pieces in oil, till they turn golden brown and are soft. This should take ~6 min per side. Set the eggplant aside

In the same pan, to the leftover oil, add mustard seeds, hing or asafoetida, curry leaves, onion and garlic

Stir fry the onion till they turn translucent. This should take a minute or so

Add tomatoes, sprinkle some salt and give it a stir

Place the lid on for a minute or until the tomatoes turn mushy

Add turmeric powder, the dry masala mix (in the grinder jar) and red chili powder

Add a splash of water to the pan, so the masalas don’t burn

Stir fry the masala for a minute

Add the fried eggplant pieces and coat well with the spices

Add salt (to taste)

Add lime juice

Sprinkle red chili flakes (optional)