This is another of my favorites. Green eggplant are small and seedy. I like them for their texture. They tend hold their shape well more than the regular eggplants which become kinda smushy when cooked. With all the seeds, the curry has a nice crunchy bite to it.
This is a very simple curry to make with few regular ingredients like, onions, ginger-garlic paste, turmeric and chilli powder. You can find these in the regular Indian grocery stores or also in the chinese, cambodian or asian stores. The ones which have a green stem attached are the fresh ones. But its very rare that we can find the fresh ones. They are more seedy when they start to get older.
It takes about 20 min to prepare this dish. It goes well with rice or roti / chappathi. Adjust spice level accordingly.
15-20 small green Brinjals / Eggplants / Vankaya
1 small onion, chopped
1 tbsp ginger-garlic paste
1 tsp chilli powder
1/2 turmeric powder
salt to taste
1 tbsp oil
1 tbsp coriander leaves, chopped for garnish
Wash and chop the brinjals to small pieces. Put them in water so that they don't become brown.
Heat oil in a pan, add the chopped onions and saute till brown. Add the ginger-garlic paste and saute.
Add the chopped vankaya and saute. Add salt and saute.
When they are half cooked, add the chilli powder and turmeric powder. mix well and saute.
When they get cooked, add the coriander leaves and serve
Serve hot with rice or roti / chapathi. Enjoy!!!