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Sauteed eggplant recipe Indian

Here's a simple recipe for sautéing eggplant Indian style using cumin seeds, black seeds, turmeric, onions, garlic, chilis, and curry leaves:
Course Dinner Lunch
Cuisine Indian
Diet Gluten Free, Vegan
Keyword sauteed eggplant recipe indian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • One medium-sized or 3-4 small eggplants, cut into thin slices
  • One large onion, finely sliced
  • 4-5 garlic cloves, minced
  • 2-3 chilies, slit lengthwise (fresh or dried )
  • 1 tsp cumin seeds
  • ½ tsp black mustard seeds(option)
  • 1/2 tsp turmeric powder
  • Few curry leaves (fresh or dried ) (option)
  • 2-3 tbsp vegetable oil
  • Salt to taste
  • Fresh cilantro for garnish (optional)

Instructions

Preparation:

  • Wash and cut the eggplant into slices. Soak the eggplant in salted water for 5-10 minutes to reduce bitterness. Drain and pat dry.

Cooking:

  • Heat the oil in a large pan or skillet over medium heat.
  • Once the oil is hot, add the cumin seeds and black mustard seeds. Sauté for about 30 seconds until they start to sizzle and become fragrant.
  • Add the curry leaves and let them splutter for a few seconds.
  • Add the chopped onions and sauté until they turn golden brown.
  • Add the minced garlic and chilies. Sauté for another 1-2 minutes until the garlic's raw smell disappears.

Adding Eggplant:

  • Add the eggplant and turmeric powder to the pan and mix everything well so that the eggplant is coated with the spices.
  • Add salt to taste.
  • Cover the pan and cook on medium-low heat for about 10-15 minutes, stirring occasionally, until the eggplant becomes soft and tender. If it sticks to the pan, sprinkle a little water to help it cook without burning, and it allows eggplants to cook soft and tender.

Finishing Touches:

  • Once the eggplant is cooked and nicely sautéed, check the seasoning and adjust the salt if needed.
  • Garnish with fresh cilantro if desired.

Serving:

  • Serve hot with rice, roti, or any Indian bread you choose.

Notes

Choosing and Preparing Eggplant

  • Selection: Pick eggplants that are firm, smooth, and free of blemishes.
  • This recipe works best with medium, small-sized, firm, and shiny eggplants. Avoid overly large or seedy eggplants like (American (Globe).