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Recipe: Curry of Eggplant and Peas PDF Print E-mail

April 2013
Modified by Chris Ellis from a recipe in The Vegetarian Epicure by Anna Thomas

Enjoy this easy curry recipe!  Peas are often used in Indian cooking and India is the largest importer of peas since they can’t grow enough in their country to satisfy the demand for them.

1 large eggplant
2-3 Tbsp. butter or ghee or neutral tasting oil
(I have used olive or sunflower oil)
1 medium Green Mountain potato
1 medium onion, chopped
1 tsp. cumin seeds
1 tsp. turmeric
1 tsp. mustard seeds
Dash of cayenne pepper (optional)
1 cup water
1-2 cups shelled or frozen peas
½ cup plain yogurt (optional)

Wash the eggplant well, cutting the ends off and slicing it about ½-inch thick. Lay the slices on a baking sheet and sprinkle salt on them, allowing them to sit for a half hour. Then drain and rinse them and press out any water. Cut them into ½-inch cubes. Wash the potato well and chop into ½-inch cubes.
Heat oil, ghee, or butter in a large skillet with ¼ tsp. salt and the spices. When the spices are all hot add the chopped onion and potato, mix them around with the spices, add the water, and cover.
After about 20 minutes, remove the cover, add the eggplant and stir well. Simmer for another 10 to 15 minutes, stirring occasionally to prevent sticking. In the last 5 minutes of cooking, add the fresh or frozen peas and cook for only another 5 minutes so that they retain their bright green color. If desired add yogurt in the last 5 minutes as well. Serve with your choice of rice.   Serves 4