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Eggplant, also known as Brinjal, Aubergine, Guinea squash is a native vegetable to India, Nepal, Pakistan and Sri Lanka and other Asian countries. But presently China is the top eggplant producing country with about twenty million tonnes per year. Eggplant is effective in the treatment of blood cholesterol and also contain certain useful elements like free radicals, folic acid and potassium. Eggplant is one of the mostly used vegetable in India. A wide variety of dishes are being prepared with eggplants.

Eggplants : 500 Grams
Red Chilly Powder : 1 Table Spoon
Garlic Bulbs : 1/4 Cup
Green Chillies : 6 nos.
Mustard Seeds : 1 Table Spoon
Turmeric Powder : 1 Tea Spoon
Coriander Seed Powder : 1 Tea Spoon
Cumin Seed Powder : 1 Tea Spoon
Chopped Onions : 1/2 Cup
Refined Oil : 250 ml.
Salt : As Required


1. Cut the eggplants into thin, long slices and leave in salted water.

2. Add oil to a deep bottomed pan and heat. Splutter mustard seeds, add onion pieces and fry until deep brown. Add slightly mashed garlic bulbs, half split green chillies and saute.

3. Remove the eggplant pieces from water, allow the water to drain and now add them to the above pan and fry until the eggplant pieces turn dark brown.

4. Add turmeric, coriander and cumin powders, mix well and then add the red chilly powder and sufficient salt.

5. Fry the contents, stirring constantly, until all of them blend well with each other and the eggplant pieces are fried well.

Serve hot with rice or pan cakes.

Preparation Time: 30 minutes Serves: 3 Persons
Recipe Origin: India
Submitted by:
NPR. Radhakrishna

This recipe has been viewed 1339 times.


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