This tasty curry is both vegetarian and gluten free. The recipe was adapted from The Moosewood Cookbook, which, if you have been reading many of my previous posts, you would know I like. I would advise wearing long sleeves to cook this, because the butter-covered mustard seeds tend to jump out of the pan very exuberantly and burn your arms and wrists. Also, be careful which utensils and appliances you use as the turmeric can stain them yellow.
- 2-3 Tablespoons butter
- 1 Tablespoon mustard seeds
- 2 Tablespoons sesame seeds
- 2 teaspoons cumin
- 1 ½ cups onion, coarsely chopped
- 2 teaspoons salt
- 2 teaspoons turmeric
- ¼ teaspoon cayenne
- 2 medium eggplants, cut into 1-inch cubes
- water, as needed
- 2 cups green peas
- 1 small bunch fresh cilantro, minced
- Heat butter over medium heat in a very large, deep skillet.
- Add mustard seeds, sesame seeds, and cumin. Sauté about 5 minutes, or until they begin to pop. Watch pan for flying mustard seeds.
- Add onion, sale, turmeric, and cayenne. Cook, stirring occasionally, for 8-10 minutes, or until onion is translucent.
- Add eggplant and salt. Cook, stirring from the bottom regularly, for 20 minutes, until the eggplant is soft. Cover the pan between stirrings. You might want to add a little water if the curry is too dry, but do not add so much that there is a broth.
- Steam the peas until they are just tender and bright green.
- Serve the curry over rice. Top with peas and freshly minced cilantro.
This dish should serve 6-8 people. It keeps and reheats well, if you want to save some for the next night.
- Laura ‘16