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Makes 6 servings.


    • 2 Tbsp peanut oil
    • 1 Tbsp mustard seeds
    • 2 Tbsp sesame seeds
    • 2 tsp ground cumin
    • 1 ½ cups chopped onion
    • 1 ½ tsp salt
    • 2 tsp turmeric
    • ¼ tsp cayenne pepper (can add more if you like hot foods)
    • 2 medium eggplants (7 - 8 inches long, and 4 inches in diameter) cut into 1 inch cubes
    • Water as needed
    • 2 cups frozen or fresh green peas
    • 1 small bunch fresh cilantro, minced, optional
    • Rice, cooked


Heat oil over medium heat in a very large and deep skillet or Dutch oven.

Add mustard and sesame seeds, and cumin. Sautè 5 minutes.

Add onion, salt, turmeric, and cayenne. Cook stirring occasionally for 8 - 10 minutes or until onions are translucent.

Add eggplant. Cook covered stirring regularly, bringing bottom layer of eggplant to the top. Cook for 15 - 20 minutes or until eggplant is soft. You may have to add a little water if mixture gets too dry.

Steam peas until they are just tender and bright green.

Serve the curry mixture over rice, topped with peas and fresh minced cilantro.

Nutrition information per serving:
Calories 292, Fat 7g, Saturated Fat 1g, Carbohydrates 50g, Cholesterol 0mg, Dietary Fiber 11g, Sodium 58mg, Protein 9g.


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