So I’ve been avoiding fresh green peas from the market as long as I can remember because I’m too scared to be surprised by them in the pea pods.
Until recently, I found the Spiced Aubergine and Green Pea recipe, all I could think about was to dig my spoon in the spiced veggie on the mount of rice. So I was sure that it’s gonna worth all the risk.
Spiced Aubergine with Pea
Ingredients: (4 servings)
1 large aubergine
1 cup fresh pea (or frozen)
1 large onion- sliced
2 large tomato- diced
1/2 green bell peppers- diced
3 cloves garlic- minced
1/2 tsp garam masala (Indian Spices mix powder)
1/2 tsp turmeric powder
1/2 tsp chili powder
1 tsp lime juice
1 tsp salt or to taste
1/2 tbsp oil
How to cook:
Wash aubergine briefly and wipe dry.
Roast whole aubergine in the open high heat charcoal flame until the skin crisped and charred so it will be easy to peel off. You can also roast it in the preheated oven at 400 degree F for 7-10 minutes. Remove from the heat and allow it to cool down. Peel the skin off and chop roughly into small pieces.
Heat oil in the pan over the medium heat.
Sauté onion for few minutes until translucent.
Add tomato, bell peppers, garlic, and cook further for a minute.
Add chili powder, turmeric powder, garam masala, salt and mix well.
Cook further until the tomato is cook and the mixture turns into paste like.
Add pea and stir further for few minutes. Add 1/2 cup of water if the mixture become too dry.
Add roasted aubergine and stir for another 1 minute.
Turn off the heat and add some lime juice.
Serve hot with Indian flat bread or rice.
I was so pleased and proud of this dish. It was so melting and gentle. It is warm and comforting and not at all spicy. I love the smoky aroma of aubergine against the sweetness of the pea. The beautiful creamy texture of this dish is so perfect to be scoop up with the warm bread or lay over the surface of hot rice.
Have a nice day,
