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Ingredientes
- 2 Tbsp. Butter, and/or possibly peanut oil
- 1 Tbsp. Mustard seeds
- 2 Tbsp. Sesame seeds
- 2 tsp Cumin seeds
- 1 1/2 c. Minced onion
- 1 1/2 tsp Salt, or possibly more
- 2 tsp Turmeric
- 1/4 tsp Cayenne, or possibly more
- 2 med Aubergines, as described and cut into 1-inch cubes Water, as needed
- 2 c. Green peas, fresh or possibly frzn
- 1 bn Fresh cilantro, minced
Direcciones
- AUBERGINE: 7 to 8 inches long; 4-inch diameter at roundest point.
- Heat butter or possibly oil over medium heat in a very large, deep skillet or possibly Dutch oven. Add in seeds and saute/fry till they begin to pop (5 min). Add in onion, salt, turmeric, and cayenne. Cook, stirring occasionally, for 8 to 10 min, or possibly till the onion is translucent/soft. Add in aubergine and salt. Cook, stirring from the bottom regularly, for 15 to 20 min-till the aubergine is soft. You might need to add in a little water if the mix is too dry.
- Cover the pan between stirrings. Steam the peas till they are just tender and bright green. Serve the curry over rice, topped with peas and freshly chopped cilantro.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1143g | |
| Calories 744 | |
| Calories from Fat 341 | 46% |
| Total Fat 39.57g | 49% |
| Saturated Fat 16.81g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 3699mg | 154% |
| Potassium 2639mg | 75% |
| Total Carbs 89.24g | 24% |
| Dietary Fiber 39.6g | 132% |
| Sugars 34.0g | 23% |
| Protein 23.34g | 37% |
