Long Green Eggplant and Onion Sabzi
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.
Servings: 2
Equipment
- kadhai or thick-bottomed pan
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.