Ingredients:

• 1 – Large Aubergine (brinjals) cut into medium size chunks
• 200 g – shelled Green peas
• 1 tsp – Ginger paste
• 1 tsp – Garlic paste
• 1 tsp – Mustard Seeds
• 1/2 tsp – Turmeric powder
• 1 tsp – cumin powder
• 1 tsp – coriander powder
• 2 tsp – Red Chilli powder
• 2 – Tomatoes chopped
• 2 tbsp – chopped Coriander leaves
• 2 tbsp – oil
• Salt to taste.

Method:

1. Heat oil in a pan and add the mustard seeds.
2. When they begin to splutter, add the tomatoes, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, chilli powder and salt and simmer till the tomatoes turn to pulp and the oil separates from the mixture.
3. Add the aubergine chunks and the green peas and mix well.
4. Add 1 cup of water and cook covered on low heat for about 15 to 20 minutes, stirring frequently.
5. Garnish with chopped coriander leaves.
6. Serve with rice, bread or chapattis.
7. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White