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.
How to Make Aubergine (Brinjal) And Peas
Heat oil in a pan and add the mustard seeds.
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.
Add the aubergine chunks and the green peas and mix well.
Add 1 cup of water and cook covered on low heat for about 15 to 20 minutes, stirring frequently.
Garnish with chopped coriander leaves.
Serve with rice, bread or chapattis.
Recipe Courtesy: Anglo-Indian Recipes
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.