Eggplant Curry with Peas & Cilantro

Name: Eggplant Curry with Peas and Cilantro
Yield: 4
Cuisine: Indian
Ingredients: mustard seeds; cumin seeds; onions; salt; turmeric; cayenne pepper; eggplant; water; green peas; cilantro

Submitted by tbird

Eggplant and Pea Curry recipe

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

TABLESPOON MUSTARD SEEDS

TEASPOONS CUMIN SEEDS

1 ½

CUPS ONIONS
chopped

1 ½

TEASPOONS SALT

TEASPOONS TURMERIC

TEASPOON CAYENNE PEPPER

MEDIUM EGGPLANT
cut into 1 inch cubes *

WATER
as needed *

CUPS GREEN PEAS
frozen or fresh

BUNCH CILANTRO
minced, fresh, optional *

Directions

Heat some oil in very large deep skillet. Add seeds and sauté until they begin to pop, about 5 minutes. Add onion, salt, turmeric and cayenne.

Cook, stirring occasionally for 8 to 10 min until onion is translucent. Add eggplant. Cook stirring from bottom regularly for 15 to 20 min. until eggplant is soft. Add water if needed. Cover pan between stirrings.

Steam peas until just tender and bright green. Serve curry over rice, topped with peas and freshly minced cilantro.