Sunday, April 10, 2016

Eggplant saute with coriander and ginger masala

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

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.
  • 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

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.