Jennifer and I had this dish at a restaurant in Jaipur and we loved the idea of this quick and simple side. Baby eggplants are pan-fried with aromatic spices, but you can easily substitute them with brussels sprouts or regular eggplants, though they will need a longer cooking time.
Ingredients
- Vegetable Oil 2 Tbs
- Cumin Seeds 1 tsp
- Mustard Seeds 1 tsp
- Baby Eggplants 1 lb, halved lengthwise
- Ground Turmeric 1 tsp
- Ground Coriander 1 tsp
- Garam Masala 1 tsp
- Salt to taste
- Cilantro for garnish
Cook It
- Heat oil in a frying pan over medium heat. Add cumin and mustard seeds and fry for 2 minutes, until they begin to sputter.
- Add baby eggplants and sauté for 5 minutes. Add turmeric, coriander, garam masala and salt. Sauté for another 2–3 minutes, until eggplants are tender and coated in the spices.
- Garnish with cilantro and serve hot.
Excerpted from My New Indian Kitchen by Vikram Vij with Jennifer Muttoo. Copyright © 2025, Vikram Vij. Reprinted with the permission of Figure 1 Publishing. Adapted slightly for style. Photography by Gabriel Cabrera.
