Updated: May 6
Preparation Time: 8 min. Cooking Time: 20 min. Serves 3-4
1 Big Aubergine (Eggplant) 1 cup Frozen Peas 1 Small Tomatoes Chopped 2 tbsp Fresh Coriander Chopped 5 Cloves Garlic Finely Chopped 4 tbsp Oil ¾ tsp Mustard Seeds ½ tsp Cumin Seeds 1 Dry Red Chilli ¼ tsp Asafoetida (Hing) ½ tsp Turmeric Powder 1¼ tsp Chilli Powder 2 tsp Coriander-Cumin Powder (Dhana Jiru) Salt to taste
Rinse the aubergine and cut into 1-inch cubes and keep in water.
Heat oil in a pan and add the dry chilli, once the oil is hot add the mustard and cumin seeds, and asafoetida, then add the garlic and sauté for a minute.
Remove the aubergine from the water and put into the pan along with turmeric powder and salt, mix well, simmer for 10 minutes with the lid on, stirring occasionally.
Now add the chilli powder, coriander-cumin powder, tomatoes and peas, cover with the lid for about 3-4 minutes, then stir and cook for further 2 minutes and sprinkle with fresh coriander.