Brinjal with ginger

Recipe from: 2/1/2001 12:00:00 AM
Ingredients 10
Servings 6


  • 65
  • 8
    piece ginger, grated
  • 675
    small aubergines, halved
  • 5
    whole cumin seeds
  • 5
    coriander seeds, crushed
  • 3
    onions, thinly sliced
  • 2
    green chillies, seeded and finely chopped
  • 1
    lemon, juice
  • salt and freshly ground black pepper
  • handful fresh coriander leaves, chopped


Heat the oil in a large pan and sauté the ginger until golden brown. Remove from the pan with a slotted spoon. Add the brinjals to the pan and stir-fry until the edges turn brown. Reduce the heat, add the cumin and coriander seeds, and stir-fry lightly. Return the ginger to the pan, along with the onions, chillies, lemon juice and salt and pepper. Simmer slowly for about 5-8 minutes or until the brinjals are done. Scatter the coriander leaves on top just before serving. Serve as a main course or a side dish with a meat curry. Serves 6.

Read more on: shallow-fry

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.