I love anything made with eggplant (brinjal) and this is one of my absolute favorite recipe (I know I said the same thing for a lot of my other eggplant recipes and they all countJ). This dish tastes delicious and the aroma of cilantro cooking with eggplant is just wonderful. I used small Indian brinjal and I think they have the most flavor compared to Japanese or American eggplants.
Indian eggplants – 10 – 12, cubed
For the Masala paste:
Cilantro (coriander leaves) – 1 cup
Green Chilies – 6 (or according to taste)
Ginger – 1” piece
Grated Coconut (fresh or dry) – ¼ cup
Salt – ½ tsp
Chana dal – 1 tsp
Urad dal – 1tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Red chilies – 2 (optional)
Curry leaves – 6
- Grind all the ingredients for the masala paste with water. Add just enough water to grind, so that the paste is not too thick or too runny. Keep aside.
- Heat 2tsp oil in a pan, add the popu ingredients and after the seeds splutter and the dals turn light brown, add curry leaves and eggplant pieces. Cover and cook on medium-low heat for about 8-10 minutes or until the eggplants are half way cooked.
- Mix in the cilantro paste and salt; cover and cook until eggplants are completely tender and the masala paste doesn’t smell raw anymore. This will take 10 more minutes.
- Serve hot with rice and dal for a wholesome meal.
This is my entry to this RCI-Andhra event hosted by Latha (@ Masala Magic).