Eggplant Cilantro Curry

Ingredients

• 10-12 eggplants, medium round ones
  (aka brinjal, vangi, kathrikai, baingan)
  
• Salt to taste

For Masala

• 5-6 green chillies
• 1/4 inch piece ginder, grated
• 1/2 cup cilantro leaves (coriander)

For Seasoning

• 5-6 tbsp oil for sauteing
• 1 tbsp chana dal (split bengal gram)
• 1/2 tsp mustard seeds (rai)
• 1/4 tsp turmeric powder
  
  

Preparation

1. Wash and cut the eggplant into small cubes. Keep these immersed in a bowl of water until required.
   
   
2. For the masala, grind the chillies, ginger, and cilantro leaves into a coarse paste and keep aside. You can do this in a grinder or mortar and pestle.
   
   
3. Heat oil in a wide nonstick skillet. Add the chana dal amd mustard seeds. Fry until the dal starts to brown and the mustard starts to pop. Add the turmeric powder.
   
   
4. Add the eggplant (after draining the water) and salt and stir well.
   
   
5. Cover and cook for 3-4 minutes on medium heat until the eggplant is soft.
   
   
6. Remove the lid, and add the ground cilantro masala. Stir well until all the pieces are coated.
   
   
7. Saute on medium heat until the pieces start browning a bit.
   
   
8. Serve the eggplant cilantro curry hot, with hot rice and ghee.

Related Recipes

• Eggplant Fry (Enna Kathrikai)
• Stuffed Eggplant
  
• Eggplant Drumstick Curry
• Eggplant-Cilantro Chutney
• Eggplant-Tomato Chutney
• Eggplant Recipes
• Vegetable Recipes
• Health Benefits of Eggplant
  
• Health Benefits of Vegetables
• Easy One-Dish Meals: Indian Vegetarian/Vegan Recipes (ebook for Kindle)
  
  
  

About  |  Contact  |  Disclaimer  | Privacy Policy