Aubergine Curry Recipe

• 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

1. AUBERGINE: 7 to 8 inches long; 4-inch diameter at roundest point.
2. Heat butter or possibly oil over medium heat in a very large, deep skillet or possibly Dutch oven.
3. Add in seeds and saute/fry till they begin to pop (5 min).
4. Add in onion, salt, turmeric, and cayenne.
5. Cook, stirring occasionally, for 8 to 10 min, or possibly till the onion is translucent/soft.
6. Add in aubergine and salt.
7. Cook, stirring from the bottom regularly, for 15 to 20 min-till the aubergine is soft.
8. You might need to add in a little water if the mix is too dry.
9. Cover the pan between stirrings.
10. Steam the peas till they are just tender and bright green.
11. Serve the curry over rice, topped with peas and freshly chopped cilantro.

butter, mustard seeds, sesame seeds, cumin, onion, salt, turmeric, cayenne, aubergines, green peas, fresh cilantro

Taken from cookeatshare.com/recipes/aubergine-curry-71486 (may not work)