Savory Eggplant Green Chili Dish for the Shravana Month

The auspicious month of Shravana has begun. During this time, many people refrain from eating non-vegetarian foods and devoutly observe religious practices. In this context, I’d like to share a new and easy-to-prepare recipe – Eggplant Green Chili.

This dish is exceptionally tasty, especially when served with hot rice. It requires minimal ingredients and is quite simple to make. Eggplant-based preparations are generally delectable, and this one is no exception.

To prepare the Eggplant Green Chili, you’ll need the following ingredients: eggplants, turmeric, salt, green chilies, curry leaves, coriander, dry chilies, ginger, garlic cloves, cumin, coriander, garam masala, and oil.

The method involves cutting the eggplants into large pieces, seasoning them with salt and turmeric, and then grinding a mixture of coriander, curry powder, ginger, garlic, cumin, and coriander seeds. This ground masala is set aside.

Next, heat oil in a pan and add cumin seeds, followed by curry leaves, dry chilies, and turmeric. Then, add the eggplant pieces and fry them until they’re about 70% cooked. Finally, add the ground masala, some more salt, and green chilies. Cook on low heat, adding a bit of water if needed, until the dish is ready to serve.

This Eggplant Green Chili makes for a delightful and flavorful vegetarian option during the Shravana month, when many people abstain from non-vegetarian fare and focus on spiritual practices.