Spicy Eggplants - Indian Food From the Gujarat





Introduction: Spicy Eggplants - Indian Food From the Gujarat

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means a plate full of different dishes, a meal, usually served in small bowls on a round tray. The round tray is generally made with steel with multiple compartments. Typical dishes include roti, curries, pickles, daal and many more. Especially in the region of Gujarat those meals are very famous!

This eggplant dish is from the Gujarat and would be served on this thali....

Step 1:

For 4 persons:
500 g Eggplants, cut into 5 cm pieces and than cut lengthwise into quarters
2 big Tomatoes
2,5 cm Ginger
6 Garlic cloves
1 big Onion

Curry mixture:
1 Tsp Fennel seeds
1 Tbsp Coriander powder
1/2 Tsp Turmeric powder
1/2 Tsp Chili-powder
1 Tsp Salt
some chopped fresh Coriander leaves

Step 2:

Put the eggplants in a colander and sprinkle with some salt. Leave for 30 minutes than rinse and dry.

Cut a cross into the bottom of the tomatoes and leave for 30 seconds in a bowl with boiling water. Than peel and chop.
Blend the onion, garlic, ginger and 1/3 of the tomatoes and set aside.

Step 3:

Add oil to a deep pan and fry the eggplants in small batches. Leave in a colander with kitchen towel to remove excess oil.
In the same oil fry the paste. Careful: it will spit!
Add the rest of the tomatoes and cook for 6 minutes.
Add the eggplants and cover the pan, let cook for 10 minutes.

Decorate with chopped coriander (or parsley) and serve hot or cold.



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    Would a tablespoon full of ginger garlic paste work as an alternative to the ginger and garlic?

    It says to blend onion, garlic and ginger, but there is no mention in the ingredients of how much onion to use? Can't wait to try!

    Oh thank you for mentioning it, the onion got lost...

    I will correct it in the ingredients list!

    Thanks again.

    Now it's corrected.

    2,5 cm Ginger
    6 Garlic cloves
    1 big Onion
    and 1/3 of the tomatoes

    I love your recipe! I must have cooked it at least 4 times in the last few weeks and even took it as a dish to a potluck lunch where everyone else raved about it as well. Thank you for sharing!

    Oh that is wonderful!!! Many thanks!

    greets Wilma

    Looks really yammy!
    Do some people mind biting into whole fennel seeds?
    In step 2, by "rinse and dry" do you mean squeezing the egg plant to remove excessive water?
    Thanks for your answer in advance, I'd like to try your recipe soon.