In this green eggplant (brinjal/baingan) and onion sabzi, the long and slender green eggplant is combined with the heat of green chilies, the earthiness of coriander and the sweetness of browned onions.
Long green eggplant is milder in taste and quicker to cook than the purple eggplant, which makes it eminently suitable for quick meals.
Ingredients:
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- Long 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 [buy here]
- Turmeric powder – 1/4 teaspoon [buy here]
- Coriander seeds – 1/2 teaspoon [buy here]
- Oil – 1/2 tablespoon
- Fresh coriander leaves – for garnish
Equipment: kadhai or thick-bottomed pan
How To Make Long Green Eggplant and Onion Sabzi with Green Chilies:
1. Before you cook, 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.
2. Cook!
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.
Long green eggplant and onion sabzi is ready to eat.
Garnish with fresh coriander leaves. Serve warm with Indian breads or rice.
My meal today: long green eggplant and onion sabzi with amaranth gooseberry dal and chapatis.
FAQ:
Can I use purple eggplant instead of long green eggplant?
You can substitute long green eggplant with long purple eggplant (the variety used in this masala eggplant fry recipe): bear in mind that with the long purple eggplant, the taste will be comparatively “deeper”, the texture softer and the cooking time a couple of minutes longer. If you substitute it with any other kind of purple eggplant, such as the small round baingan or the fat bharta baingan, you would be making a pretty different dish.
Is this green eggplant sabzi very spicy?
The spiciness depends on how many and what kind of green chilies you use. I like to make this dish spicy, and add up to 3 chilies. For a milder sabzi, reduce the number of chilies or deseed them before cooking.
Can I make this recipe without onions or garlic?
Onions and garlic are a core ingredient of this green eggplant and onion sabzi! You cannot skip those ingredients here. If looking for a no-onion-no-garlic preparation of eggplant, here are a couple of recommendations: bittersweet green baingan with cashews, spice-stuffed long green eggplant.
How do I store leftover sabzi?
Store leftover sabzi in an airtight container in the fridge. Reheat in a skillet or microwave before serving. Pro tip: The flavors tend to deepen after a day in the fridge!
Related Recipes:
Try other recipes with varieties of eggplant:
Long Green Eggplant and Onion Sabzi
Ingredients
- 3 Long green eggplant 250 grams
- 2 Onions (medium)
- 2 Green chilies (adjust to taste)
- 1/2 inch Ginger
- 4 Garlic cloves
- Salt (to taste)
- 1 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Coriander seeds
- 1/2 tbsp Oil
- Fresh coriander leaves (for garnish)
Instructions
Before you cook, 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.
- 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.
Cook!
- 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 long 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.
- Spicy hreen eggplant and onion sabzi is ready to eat. Garnish with fresh coriander leaves. Serve warm with Indian breads or rice.