Dress up the slender green eggplant with the heat of green chilies, the spice of coriander and the sweetness of golden onions.
- Slender green eggplant – 3 (250 grams)
- Onions – 2
- Green chilies – 2 or 3 (adjust to taste)
- Ginger – 1/2 inch piece
- Garlic – 4 small cloves
- Salt – to taste
- Coriander powder – 1 heaped teaspoon
- Turmeric powder – 1/4 teaspoon
- Coriander seeds – 1/2 teaspoon
- Oil – 2 teaspoons
- Fresh coriander leaves – for garnish
How To Cook Slender Green Eggplant with Onion and Green Chilies:
1. Pre-cooking – slice and pound:
Peel and slice the onions: cut into half vertically, then slice from head to tip.
Slit the green chilies vertically into quarters, horizontally if the chilies are long. Deseed if you want the dish less hot.
Slit the long green eggplant into half vertically. Then slice into sticks about 2-inches long. [I put each eggplant half flat side down, cut it vertically into 3-4 parts and then make equal-sized cuts horizontally.]
Fill a wide bowl with salted water (about 1 teaspoon for 500 ml water) and soak the eggplant slices in it for at least 20 minutes. This reduces the bitterness and also prevents the eggplant from discoloring. Drain and wash the eggplant well, then pat dry.
In a kadhai or skillet, heat two teaspoons of oil (I use mustard oil for this dish, you can use any other of your choice).
Add coriander seeds to hot oil, and the moment the seeds sizzle, add the slit green chilies followed by onion slices. Cook on medium heat for 4-5 minutes, or till the onions are translucent.
Add turmeric powder, coriander powder, crushed ginger and garlic, and cook for another minute.
Add the slender green eggplant slices, salt to taste. Mix everything well and cook covered on low heat. Stir every other minute. Continue to cook till the eggplant is done.
Slender green eggplant with onion and green chilies is ready to eat.
Garnish with fresh coriander leaves. Serve warm with Indian breads or rice.