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Friday, 13 March 2015

Eggplant and Green Peas Curry


          A simple and an easy side dish with an unusual combination of eggplants and green peas. During season, fresh peas can be added. I used Nalla karam podi, a popular Andhra spice to add some flavour to the dish. But sambar powder can be substituted. This delicious side dish can be enjoyed with both chapattis or rice.





  • 5-6 long eggplants, chopped
  • 1/2 cup green peas (frozen)
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/ 4 tsp. asafoetida
  • 1 tsp. garlic, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1-2 fresh red / green chilies
  • 1 tsp. nalla karam podi / sambar powder
  • coriander leaves to garnish


          Heat oil in a non-stick pan and temper with mustard seeds. After it stops spluttering, add the asafoetida and garlic and saute till the garlic changes colour.

          Add the eggplants, peas, salt, turmeric powder and chilies. Saute, covered on low flame till the eggplants turns soft. Sprinkle some water if needed.

          When done, add the nalla karam podi and mix well. Garnish with coriander leaves and serve as a side dish with either chapattis or rice.








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