Soft & Spicy Eggplant Curry

Soft & Spicy Eggplant Curry combines cubed eggplant with peas in a mustard-seed and tomato base. The vegetables are cooked under a lid so the eggplant softens into the sauce.

Mustard seeds are popped first, then onion, salt, turmeric, cayenne, and optional hing are sautéed until the onion turns golden. Tomato and eggplant go in before the peas.

A small amount of water is added only after the eggplant has already cooked for several minutes. Cilantro finishes the dish without changing the soft texture of the curry.

Ingredients

• 1 tablespoon good oil
• 1 1/2 teaspoons black mustard seeds
• 1 1/2 cups onions, chopped
• 1 teaspoon salt, or to taste
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper, or to taste
• 1/8 teaspoon hing, optional
• 1 cup tomatoes, chopped
• 6 cups eggplant, cubed
• 1 1/2 cups fresh green peas
• 3/4 cup water
• 1 tablespoon fresh cilantro leaves, chopped

Method

Heat the oil in a large pot over medium-high heat. Add the mustard seeds, cover, and let them pop for 30 seconds. Add the onions, salt, turmeric, cayenne, and optional hing and sauté until the onions are golden, about 4–5 minutes. Add the tomatoes and eggplant, mix well, cover, and cook for 10 minutes. Add the peas and water and continue cooking for about 5 minutes, or until the peas are tender. Check the seasoning, garnish with cilantro, and serve. Makes 4–6 servings.