Aubergine Curry   

Ingredients :
2	tbl	Butter, and/or peanut oil
1	tbl	Mustard seeds
2	tbl	Sesame seeds
2	tsp	Cumin seeds
1 1/2	cup	Chopped onion
1 1/2	tsp	Salt, or more
2	tsp	Turmeric
1/4	tsp	Cayenne, or more
2	med	Aubergines, as described and cut into 1-inch cubes
		Water, as needed
2	cup	Green peas, fresh or frozen
1	bn	Fresh cilantro, chopped

How to cook :

AUBERGINE: 7 to 8 inches long; 4-inch diameter at roundest point.
Heat butter or oil over medium heat in a very large, deep skillet or Dutch oven.
Add seeds and saute 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 aubergine and salt.
Cook, stirring from the bottom regularly, for 15 to 20 minutes-until the aubergine 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.

Tags : Vegetarian Spices

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