Nov 182014

In my previous post on Coriander-stuffed Eggplants, I mentioned that this simple combination works really well and there I stuffed my eggplants with the coriander filling. Today’s recipe is a slight variation to it, where instead of stuffing I simply add the filling to the curry itself.

Coriander leaves when used fresh creates magic in any food. There is no fuss in this recipe, few ingredients mixed together but produce great results. This is good for lunch-box and quick meal. You can finish the cooking in less than 20 minutes.


Serves: 1

Preparation time: 5 mins

Cooking time: 15 mins


Eggplants – 3 medium (Diced, may use white or black ones)

Coriander leaves – 1 cup (roughly chopped)

Green chilli – 6-8 (depending on the heat you can tolerate)

Ginger – ½ inch piece

Tamarind juice/pulp – 1 tbsp

Red chili powder – ½ tsp, optional

Salt – to taste

Oil – 1 tbsp



  1. In a pestle and mortar, coarsely make a paste of green chili and ginger. The paste has to be coarse. If you do not have a pestle-mortar, roughly chop them or coarsely grind them. Set aside.
  2. Heat oil in a pan and add the eggplants. Season with required salt and cook covered till the vegetable is cooked.
  3. Add the tamarind pulp, coriander leaves, chili-ginger mixture and red chili powder. Cook covered for another 2 minutes.
  4. Serve hot with plain rice or Indian roti.

Note: Keep adding little water to the pan if the eggplants become too dry and if they are getting burnt.IMG_8812


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