The Eggplant-Cilantro Curry is an Andhra-style recipe that goes well with rice and is a great dish to add to your vegetarian meals.
This recipe of my mom’s is a big hit with my family and friends. Cooking eggplant is easy, and I use this vegetable when I need to make a quick curry.
Cooking Time: 15 minutes
- 10-12 eggplants, medium round ones
- (aka brinjal, vangi, kathrikai, baingan)
- Salt to taste
- 5-6 green chillies
- 1/4 inch piece ginder, grated
- 1/2 cup cilantro leaves (coriander)
- 5-6 tbsp oil for sauteing
- 1 tbsp chana dal (split bengal gram)
- 1/2 tsp mustard seeds (rai)
- 1/4 tsp turmeric powder
- Wash and cut the eggplant into small cubes. Keep these immersed in a bowl of water until required to prevent them from blackening.
- 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.
- 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.
- Add the eggplant (after draining the water) and salt and stir well.
- Cover and cook for 3-4 minutes on medium heat until the eggplant is soft.
- Remove the lid, and add the ground cilantro masala. Stir well until all the pieces are coated.
- Saute on medium heat until the pieces start browning a bit.
- Serve the eggplant-cilantro curry hot, with hot rice and ghee.
To prevent the cut eggplant from discoloring, keep the pieces immersed in a bowl of water.