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Eggplant Curry

  • 45 min
  • 23-30 min

Ingredients

  • 2 to 3 Tbs butter and/or peanut oil
  • 1 Tbs mustard seeds
  • 2 Tbs sesame seeds
  • 2 tsp cumin seeds
  • 1.5 cups chopped onion
  • 1.5 to 2 tsp salt
  • 2 tsp turmeric
  • 0.25 tsp cayenne, or more (or less) to taste
  • 2 medium eggplants (7-8 inches long; 4-inch diameter at the roundest point), cut into 1-inch cubes
  • Water, as needed
  • 2 cups frozen or fresh green peas
  • 1 small bunch fresh cilantro, minced(OPTIONAL)

Directions

  1. Heat butter or oil over medium heat in a very large, deep skillet or Dutch oven. Add seeds, and saute until they begin to pop, about 5 minutes.
  2. Add onion, salt, turmeric and cayenne. Cook, stirring occasionally for 8-10 minutes, or until the onions are translucent.
  3. Add eggplant and salt. Cook, stirring from the bottom regularly, for 15-20 minutes- until the eggplant is soft. You might need to add a little water if the mixture is too dry. Cover the pan between stirrings.
  4. Steam the peas until they are just tender and bright green. Serve the curry over rice, topped with peas and freshly minced cilantro.

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