• 1/2 kg white brinjals, washed, cubed and soaked in water
• 1 cup green peas
• pinch of turmeric
• salt to taste
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 1/2 tbsp finely grated ginger
• 6-8 garlic cloves, slightly crushed
• 2-3 dry red chillis, tear
• 12-15 curry leaves
• 3 medium onions, grated
• 3-4 green chillis, crushed
• 1 1/2 tbsp oil

Par-boil the cubed brinjals and green peas adding a little salt, turmeric powder and about a big cup of water. Strain any left over water once the vegetables are par-boiled. Discard the strained water if you feel the brinjals might be bitter.

Heat oil in a cooking vessel and add the mustard seeds and let them splutter. Next add the cumin seeds, dry red chillis, curry leaves, garlic and ginger and toss them about for a few seconds.

Now add the green chillis and onions and saute them till transparent.

Add the par-boiled vegetables and salt, combine and cook uncovered for 5-7 mts on medium heat. Add a few tbsps of water, reduce heat and cook covered for another 12-15 mts or till the curry is done.

Garnish with fresh coriander leaves and serve with hot chapatis or white steamed rice.

by Pak101.com (few years ago!) / 1542 views