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


  • 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


  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

9 thoughts on “Baby Eggplants With Coriander Leaf Gravy

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