Ingredients
- 2 eggplants (cut into)
- 1 saute of choice
- 1 water
- 1 bunch cilantro (fresh)
- 180 gr onion (chopped)
- 16 ml mustard seeds
- 6 gr turmeric
- 4 gr cumin seeds
- 4 gr salt
- 1 gr cayenne
(optional) Heat saute medium in very large deep skillet. Add seeds and saute until they begin to pop. (5 min.) Add onion, salt, turmeric and cayenne. Cook, stirring occasionally for 8-10 min until onion is transluscent. Add egplant. Cook stirring from bottom regularly for 15-20 min. until eggplant is soft. Add water if needed. Cover pan between stirrings. Steam peas until just tender and bright green. Serve curry over rice, topped with peas and freshly minced cilantry. ENJOY!!!
