1 pound eggplant
1 bunch coriander leaves- enough to make 6 - 8 tablespoons of coriander paste.
6 - 8 green chillies.
2 - 4 tablespoons of cooking oil.
Mince the coriander leaves and green chillies. Set the paste aside.
Cut the eggplant into long thin pieces.
Place the oil (6 - 8 tablespoons) in a shallow pan and when the oil is hot add the eggplant pieces. Add a little salt to taste. Place a cover and cook the eggplant for a few minutes until it is just beginning to soften. Then add the coriander and green chilli paste (6 - 8 tablespoons) to the eggplant and continue to cook on low heat for another 15 minutes.
When the eggplant becomes soft enough (see if it minces easily between fingers). Then allow it to brown a bit by increasing heat for 2-3 minutes. Sprinkle some fresh coriander leaves on the top of the dish. It is now ready to serve. The quantity of green chillies used can be varied according to taste. The "coriander eggplant" can be eaten with rice and dal or also chapatis and puris.