Eggplant Dish

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 4 - long Eggplants
  • 1.5 inch piece - ginger
  • 2-3 - Garlic cloves (depending upon your taste)
  • 1/2 tsp - Turmeric powder
  • 1 tsp - Coriander powder
  • 1 tsp - Mustard seeds
  • 1.5 tsp - Amchur
  • 2-3 tbsp - Olive Oil
  • Salt and Chilli Powder to taste

How to Make Eggplant Dish

  • Quarter the eggplants length wise and cut into about 3 inch long pieces.
  • Heat the olive oil (medium heat) and add the mustard seeds.
  • Once they splutter, add the grated ginger and finely slivered garlic. Cook for about 2-3 minutes.
  • Once they begin turning brownish, add the coriander and turmeric powder.
  • Then add the eggplant, salt and chilli powder.
  • Stir to coat the eggplant pieces with the masala.
  • Cover and continue cooking on medium to low heat until the eggplant becomes soft (you may have to add some more oil). Do check on it a couple of times and stir.
  • Before switching off the heat, add the amchur powder and mix well.
  • If you would like some crunch, uncover and cook for some more time, taking care not to burn the eggplants.
  • Garnish with chopped cilantro and serve.