Name: Eggplant & Green Peas Curry recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 5-6 long eggplants, chopped; 1/2 cup green peas (frozen); 2 tbsp. oil; 1/2 tsp. mustard seeds; 1/4 tsp. asafoetida; 1 tsp. garlic, chopped; salt tp taste; 1/2 tsp. turmeric powder; 1-2 fresh red / green chilies; 1 tsp. any idli podi / sambar powder; coriander leaves to garnish

ABOUT Eggplant & Green Peas Curry RECIPE

A simple and an easy side dish with an unusual combination of eggplants and green peas. During season, fresh peas can be added. I used Nalla karam podi, a popular Andhra spice to add some flavour to the dish. But sambar powder or any idli podi can be substituted. This delicious side dish can be enjoyed with both chapattis or rice.

Ingredients Serving: 2

5-6 long eggplants, chopped
1/2 cup green peas (frozen)
2 tbsp. oil
1/2 tsp. mustard seeds
1/4 tsp. asafoetida
1 tsp. garlic, chopped
salt tp taste
1/2 tsp. turmeric powder
1-2 fresh red / green chilies
1 tsp. any idli podi / sambar powder
coriander leaves to garnish

Instructions

Heat oil in a non-stick pan and temper with mustard seeds. After it stops spluttering, add the asafoetida and garlic and saute till the garlic changes colour.
Add the eggplants, peas, salt, turmeric powder and chilies. Saute, covered on low flame till the eggplants turns soft. Sprinkle some water if needed.
When done, add the idli podi and mix well. Garnish with coriander leaves and serve as a side dish with either chapattis or rice.

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