Fried Eggplants With Sour Green Chutney

Madhuri.Dixit's picture

May. 01, 2011


Chopped chinese parsley 1 Cup (16 tbs) (Coriander Greens / Cilantro)
Fresh hot green chilies 1 , washed and finely sliced
Plain yogurt 8 Ounce (1 Container)
Salt 1/2 Teaspoon (Adjust Quantity As Needed)
Ground roasted cumin 1/2 Teaspoon
Lemon juice 1 Tablespoon
Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
Eggplants 6 Small (Oval Shaped / 1 Large Size)
Fenugreek seeds 8
Fennel seeds 1/2 Teaspoon
Kalonji 1/2 Teaspoon (Black Onion Seeds)
Cumin seeds 1/4 Teaspoon
Salt To Taste
Freshly ground black pepper To Taste


FOR THE CHUTNEY Put parsley and chili in blender with 3 tablespoons water and blend until smooth paste (about 1 minute).

You may need to push parsley down a couple of times.

In a bowl, combine yogurt, salt, roasted ground cumin seeds, lemon juice, and the paste from blender.

Cover and refrigerate green chutney until ready for use.

COOKING THE EGGPLANTS Ten minutes before eating time, heat oil at a depth of 1 1/2 to 2 inches in skillet, wok, or karhai over medium heat.

While heating, wash and dry eggplants.

If you have the small, oval ones, quarter them lengthwise, preserving the stem and the sepals.

If you have a very large one, quarter it lengthwise and slice each quarter into 1/2-inch-thick pieces.

When shortening is very hot, add the fenugreek, fennel, onion, and cumin seeds.

After -10 or 20 seconds, drop in as many eggplant pieces as the container will hold in one layer.

Deep-fry each batch until golden brown.

Drain on paper towels, sprinkle each batch with salt and freshly ground pepper, and place in a warm dish.

When the eggplant has fried, spoon one-quarter of the cold chutney over it and serve immediately.

Serve the rest of the chutney on the side.

To serve: While the eggplant fries, I usually put all the rest of my dinner into serving dishes and bring them to the table.

I bring the eggplant dish out last.

This dish is usually served at meals along with other vegetables.

It is very rarely the only vegetable at the table.

Try it at a Sunday lunch along with Shrimp with Dill and Ginger, Rice with Frozen Black-eyed Peas, and green beans.

You can also cut the eggplant fairly small, insert toothpicks, and serve it with drinks.

Recipe Summary

Difficulty Level: Easy