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Peas and Aubergine

Updated: Feb 19, 2021

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5 mini Aubergine (disced in to 1cm chunks)

400g Peas (small birds eyes bag is 375 is fine)

Put all (once chopped) into a drainer and rinse with warm water

Spice Mix

Red Chilli – 1.5 tsp

Turmeric – ¾ tsp

Cumin – 1 tsp

Coriander - 1.5 tsp

Garam Masala – ½ tsp

Salt – 1 tsp

To cook

Oil – 2 tbl spoons

Hing - pinch

Mustard seeds – ¾ tsp

Cumin seeds – ¾ tsp

3 cloves of Garlic, 2 or 3 Green Chillies – crushed/chopped fine

Heat the oil on a high heat, add in the seeds and Hing, after 30 seconds add in the drained vegetables, after 30 seconds add in the spice mix.

Turn the heat to low and mix well, after a minute add in ½ cup of water stir and cover – keep checking/stirring every 5 minutes and add little water if needed, after about 25 minutes it should be cooked – the aubergine should be falling apart and the dish should be dry (if its not cook for a few mins without the lid on).Taste and add some salt if needed.

Serve as a side dish, or just with bread – I like to mix in a touch of yogurt on my plate for a creamy finish.


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