This is one of my many favorite eggplant dishes. Before the beginning of summer (usually in January and February), eggplants taste the best in India. In summer, they tend to get bitter and seedier (not sure if that’s the right word, but you get the point). My mom makes at least a dozen different dishes with brinjals (eggplants are called brinjals in India). This dish needs young, good tasting brinjals since the dish is seasoned with just ginger and green chilies with no other masalas. Small Indian eggplants (brinjals) taste the best for this dish.
Brinjals (small eggplants-green or purple) – 10, chopped
Indian broad beans – 2 cups, chopped
Green chilies – 6, chopped
Ginger – 1” piece, chopped fine
Red chilies – 2
Curry leaves - 4
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Salt – to taste
- Heat 1tbsp of oil in a pan on medium-low flame, add cumin and mustard seeds, red chilies and curry leaves. Fry till the seeds splutter.
- Add green chilies and ginger, fry for 1 minute.
- Add chopped brinjal and broad beans, mix well, cook covered until the veggies are tender for about 10-12 minutes.
- Season with salt, cook for another 2 minutes. Serve with rice.