Easy Charred Eggplant and Peas.

Here is another delicious eggplant recipe that will have you wanting more of this amazing vegetable. It is spicy, has some heat, is filling, tasty, and colourful. The wonderful aromas and flavours are heightened with the addition of some coconut milk which adds to the richness and complexity of flavour to the dish.

All you need are two eggplants, sliced onion, garlic ginger paste, one sliced tomato, one cup of peas and one chopped potato. Spices used are mustard seeds, cumin seeds, dhana jeera powder, turmeric powder, red chilli powder and garam masala. Other ingredients are coconut oil, tomato paste and salt and pepper to taste and one cup of coconut milk.

First, chop your eggplant into thickish pieces and pan fry for about 12 minutes, 6 on each side until browned and a bit charred, set aside.

Heat your saucepan, add one tablespoon of coconut oil and a teaspoon of the black mustard seeds and whole cumin seeds, once they start sputtering, add your sliced onion. Mix well and let cook till onions begin browning at the edges then add your one teaspoon of crushed ginger and garlic.

Once the ginger garlic is cooked a bit, add one tbsp of the dhana jeera powder, a pinch of chilli powder, 1/4 tsps of the ground turmeric and one tbsp of tomato paste. Let cook and keep stirring so it doesn’t burn, then add your sliced tomato.

Reduce heat and cover to let the tomatoes cook down. Once they are softened completely, add the potatoes and a cup of water. Cover and let simmer for a while till the potatoes are almost soft, then add your peas.

Let the peas cook a bit and mix well into the sauce, then add your eggplant and coconut milk. Cover once again and simmer for ten minutes on very low heat.

As it simmers, the flavours and colours will meld together into a beautiful sauce that will have an inviting aroma too.

Garnish with chopped dhania when ready, then serve with your main of choice.

The curry looks and smells amazing. The eggplant holds its shape well and is full of all the lovely spicy flavours with a hint of smokiness from the charred parts. Delish!

I had mine with some soft and flaky pumpkin chapati.
It also goes well with some basmati rice.

If you are looking for simple and delicious way to have your eggplant, this dish is a great option. Be it #meatlessmonday or #eggplantthursday, it ticks all the boxes for a colourful, decadent and tasty vegetarian curry.

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