Eggplant saute with coriander and ginger masala

A simple, delicious vegetable for Indian breads and rice. Check out more recipes on swamyskitchen.com.

Use long or small Asian/chinese eggplants, fresh coriander and ginger. Subsituting fresh ginger or using coriander powder is not recommended if you'd like to experience the fresh, authentic taste of this dish.

Ingredients:

• 3 long or about 8 small eggplants

• 2 cups fresh coriander

• 2" long fresh ginger

• 2 green chillies

• Olive or canola oil to sauté

• 1/2 tsp. tamarind or lemon juice

• 1/2 tsp. mustard seeds

• Salt to taste

Method:

Cut eggplants into 2" long pieces. Grind to a paste ginger, coriander and chillies. Take a pan or wok^ and warm on low heat. Use a Tbsp. of oil, raise the heat and throw in the mustard seeds. After they sputter, lower the flame. Add the ground mixture and sauté for about 8 minutes.

Add cut eggplant to the mix. When they are half-done, add salt to taste and the tamarind or lime juice. Let the mixture cook until done. Garnish with a sprinkle of coriander right before serving.