Baby Eggplants With Coriander Leaf Gravy

Recently I saw this mouth watering recipe in Aahaaram and couldn’t stop myself from trying it out. I am a big sucker for baby brinjals and it was a perfect opportunity to create a dish with them. I gave a little tropical twist by adding coconut to the recipe other than that everything is same.

Roasted baby brinjals with coriander gravy

Ingredients: 

  • Baby Eggplants: 8-10 (Serves 2)
  • Grated ginger- 2 tbs
  • Fresh coriander leaves- 1 cup full
  • Grated coconut- 3-4 tbs
  • Green chillies- 3-5
  • Mustard seeds- 1 tbs
  • Oil- 2 tbs (I used olive oil)
  • Salt for taste

Preparation:

  1. Wash and clean the vegetable and slit it lengthwise (do not cut it)
  2. Now put them in a vessel full of water and let it be there foe sometime
  3. In meanwhile add coriander leaves, coconut, green chillies and grated ginger into a blender and grind it into smooth paste
  4. In a pan add 2 tbs of oil and mustard seeds upon spluttering take the eggplants from water and add into pan with little salt
  5. Fry them well until they are soft, do not let them burn so keep changing the sides
  6. Add the ground paste once you are sure that the vegetable is properly cooked and mix well (make sure that you don’t break the eggplants while doing that)
  7. Let it cook for 4-5 minutes
  8. Turn off the heat and serve it hot with rice or rotis
Advertisements

9 thoughts on “Baby Eggplants With Coriander Leaf Gravy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s