Hi Friends,
Today I am sharing with you a simple side dish recipe made with Eggplant (Brinjal) and Green Peas. It is a traditional Bengali recipe,very quick and easy to prepare. It is a semi dry dish, very tasty to eat and goes well with Roti/Chapati. In this recipe I have used fresh green peas,you can use frozen peas also.
Cooking time – 30 minutes. Serve – 4.
Ingredients –
1.Eggplant (large) – 1 (cut into cubes)
2.Green peas – 1 cup.
3.Potato – 1 (peeled and cut into cubes)
4.Tomato – 1 (chopped)
5.Onion – 1 (chopped)
6.Cumin seeds – 1/2 tsp.
7.Mustard seeds – 1/2 tsp.
8.Turmeric powder – 1/2 tsp.
9.Cumin powder – 1/4 tsp.
10.Coriander powder – 1/4 tsp.
11.Green chilly – 4
12.Slit green chilly – 2.
13.Salt to taste.
14.Sugar – 1/4 tsp.
15.Oil – 1/2 cup.
16.Ghee – 1 tsp.(optional)
Method –
1.Put green peas and potato cubes in a bowl of water and boil for 2 to 3 minutes and transfer to a colander. Soak the eggplant cubes in water for 10 minutes and drain. Grind tomato and green chilly to a paste. To this add turmeric,cumin,coriander and mix well. keep the masala mix aside.
2.Heat oil in a frying pan, add eggplant and fry till light brown (don’t add salt). Take out the fried eggplant from oil, keep aside. Add cumin seeds in the remaining oil. When cumin looks brown, add mustard seeds. When the mustard seed start to pop, add chopped onion and fry till light brown. Add the masala mix,sugar and 1/2 cup of water. Saute on medium heat until the raw smell of the masala goes off. Add boiled potato,peas and 1/2 cup of water. Saute for 3 to 4 minutes. Add 2 cups of water,salt and let it bring to boil. Add fried eggplant pieces and cook over medium heat for 4 to 5 minutes. When the gravy starts thickening,remove pan from the heat. Add ghee and mix well. Cover the pan,give 10 minutes standing time.
Delicious Eggplant Peas curry is ready,serve with roti/chapati or paratha.
