Updated: Mar 17
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, let it soak in the water.
In a pan, heat oil and a dry red chilli, then add mustard seeds, cumin seeds, and asafoetida, garlic and sauté for a minute.
Strain the water out of the aubergines and add them into the pan along with turmeric powder and salt. Mix well and 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 to 4 minutes. Then mix and let it simmer for a further 2 minutes. Finally, sprinkle on some fresh coriander.