Brinjal and Peas Curry

Brinjals, or eggplant as they’re commonly known, is so delicious in curries. I often make brinjal chutney and serve it up with warm rotli and some pickle.

Peas and brinjals or dubla beans and brinjals was one of my favorite vegetable dishes when I was little. My granny used to suck on the brinjals and line her plate with the peels. So I used to do the same thing and never knew I could eat the peel until my mother smacked me and told me to eat all my food one day. I chuckle now but back then I was so confused.

I made this curry with cayenne and paprika instead of my normal mother-in-law spice. You can use whatever spice you like and reduce the quantity if you want a milder curry.

Ingredients

2 brinjals cut in cubes

1 tbsp oil

1 cup green peas

1 onion diced

1 tsp ginger

1 tsp garlic

1/2 tsp mustard seeds

1/2 tsp jeera seeds

1/2 tsp tumeric powder

1/2 tsp methie seeds (fenugreek)

1 tsp cayenne spice

1 tsp smoked paprika spice (Woolworths)

stalk of curry leaves

pinchful of garam masala

dhania for garnish (coriander)

Method

1. In a large pot on medium heat, add oil and add curry leaves, methie, jeera and mustard seeds to the pot.

2. The seeds will begin to crackle once the oil gets hot. Add onions and braise well.

3. Add cayenne, paprika, garlic and ginger to the pot and let the spices fry for a minute in the oil.

4. Add cubed brinjals and give it a good toss, coating the vegetables well with the onion and spice mixture.

5. Pour a tiny amount of water (2tbsp roughly) into the pot and close it for 5 minutes. The steam will begin to soften the brinjals.

6. Add 1/2 cup of water and let the curry simmer for 10 minutes.

7. Add peas and simmer for another 5 minutes.

8. Sprinkle some garam masala over your curry, and garnish with dhania. Serve this hot with fluffy rice, rotli or millet.