Green eggplants are chopped up and cooked in oil along with whole spices and ginger garlic. Eggplant is cooked till very soft. Green peas is added during the last stage of cooking process. Serve green eggplant with peas over plain steamed rice or with roti or chapati.
Makes: around 3 Servings of Green Brinjal Green Peas Curry.
Baby Green Eggplant 5 Medium
Frozen Green Peas 5 Tbsps
Green Chiles 2 – 3
Ginger 1 inch Piece
Garlic 1 Clove
Turmeric Powder a big Pinch
Salt to taste
Cilantro few Sprigs
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Remove stems, wash and chop the eggplant into big chunks.
Soak the eggplant in water mixed with turmeric powder to avoid oxidation.
Remove stems, wash and slice the green chiles.
Peel and roughly chop ginger and garlic.
Grind ginger and garlic into paste.
Also grind green chiles into coarse paste separately.
Wash and finely chop the cilantro.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry for few seconds, stir in green chile paste, chopped eggplant and salt.
Stir fry the eggplant for few seconds, add few tablespoons of water.
Cook covered on low flame till eggplant is soft.
Stir in washed green peas and cook covered for few more mintues till eggplant is very soft.
Garnish with cilantro and serve green eggplant with peas over plain steamed rice or with roti or chapati.
Notes: Make sure to cook the eggplant well.
Suggestions: If eggplant tends to stick to bottom of the pan, stir occasionally and add a splash of water if required.
Variations: Also add a tsp of tamarind extract to the curry if you wish. Check other recipes with eggplant here.
Other Names: Green Brinjal Green Peas Curry, Eggplant with Peas, Vankaya Batani Mudda Kura.