Eggplant Curry (version III)

2 tablespoons butter, or peanut oil
1 tablespoon mustard seeds
2 tablespoons sesame seeds
2 teaspoons cumin seeds
1-1/2 cups chopped onion
1-1/2 teaspoons salt, or more
2 teaspoons turmeric
1/4 teaspoon cayenne, or more
2 medium eggplants*
water, as needed
2 cups green peas, fresh or frozen
1 bunch fresh cilantro, chopped

Heat butter or oil over medium heat in a very large, deep skillet or Dutch oven. Add seeds and sauté until they begin to pop (5 minutes). Add onion, salt, turmeric, and cayenne. Cook, stirring occasionally, for 8 to 10 minutes, or until the onion is translucent. Add eggplant and salt. Cook, stirring from the bottom regularly, for 15 to 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.

Steam the peas until they are just tender and bright green. Serve the curry over rice, topped with peas and freshly minced cilantro.

* Eggplant: 7 to 8 inches long; 4-inch diameter at roundest point.

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