Spicy Indian Eggplant in Cilantro

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

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  • 4 - Indian eggplants (brinjals)
  • 1 bunch - cilantro (coriander)
  • 7 - 8 - green chillies
  • 1 tsp - mustard seeds
  • 3 tbsp - vegetable oil
  • salt to taste
  • pinch of turmeric powder

How to Make Spicy Indian Eggplant in Cilantro

  • Grind cilantro and green chillies to a paste. Cut eggplants vertically.
  • Heat oil in a pan and add mustard seeds.
  • Now as the mustard seeds pop up, add the eggplant pieces to it and fry for 2 mins.
  • Add the ground paste to it.
  • Add salt and turmeric powder and mix well.
  • Cover the pan, cook it on a low flame until the brinjal is cooked and no water residue is left.