Translated into Eggplant Dopiaza, this dish hits the spot as the sweet and crunchiness of the onion provides the perfect texture against the soft and delicate eggplant, finished with a fresh balance from the cilantro. Vegetarian (and vegan) friendly, serve it with steaming hot rice, lentil daal and some achaar, this simple vegetable is taken to another level. 



  • 1 large eggplant, sliced into ½ inch thick discs
  • ½  teaspoon salt
  • ½ teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 tablespoon ginger paste
  • 1 large onion
  • 1 teaspoon cumin seeds
  • 3 green chili peppers, julienned
  • ¼ cup cilantro chopped


  1. On medium heat, heat ½  teaspoon oil in a nonstick pan and sear each eggplant until half tender or 1 min on each side. Do not add more oil. The eggplants usually soak up the oil as it is searing.

  2. Transfer eggplants to a plate covered in a paper towel. 

  3. In the same pan, heat 2 tablespoons of oil. Add onions, 1 teaspoon of salt and stir until onions are slightly soft. 

  4. Add cumin seeds and green chili pepper. Sauté for 5-7 min or until onions are translucent.

  5. Add in eggplant, stirring gently until fully incorporated and cook for 10 minutes. Sprinkle cilantro and mix everything gently in before enjoying.

Keywords: eggplant, stir fry, onion