I love the simplicity of this recipe. As the name suggests, it is eggplant flavored with ginger and green chillies. It is a super quick preparation requiring very few ingredients. It is perfect for days when you need to make a quick no fuss vegetable dish. The clean flavors of ginger and chillies are refreshing on the pallate.
Baby eggplants - 10 ( you can use any variety) diced
Ginger - 1 tbsp finely chopped + a few slivers for garnish
Green chillies - 3-4 as per taste finely chopped + 2 for garnish
Cumin seeds - 1/2 tsp
Asafetida - a pinch
Curry leaves - 1 sprig
Oil - 3 tbsp
Turmeric - 1/4 tsp.
Prep all veggies.
Take oil in a pan and heat it. Add asafetida and cumin seeds. Once the cumin seeds splutter, add ginger, green chillies and curry leaves.
When it is all sizzling, add eggplant and salt to taste.
Cover and cook.
Saute every few minutes and when they are half way done, remove lid and add turmeric and continue cooking.
When it is almost done ( eggplants are soft, not mushy), add 2 slit green chillies and cover and turn it off.
Remove into serving bowl and garnish with slivered ginger if you wish.
Enjoy with steamed rice.