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Eggplant and Green Peas


1/2 tablespoon oil
2 teaspoons whole cumin seeds
1 medium onion sliced in half-moons
3 to 4 cloves garlic minced
3 japanese eggplants cut into chunks (slice eggplant in 1/2 and then cut 2 -inch 1 pieces)
1/8 cup water
1/2 teaspoon cayenne (or more)
salt to taste
1/2 teaspoon dried mango powder (amchur)
1-1/4 cup fresh or defrosted frozen peas.


Heat oil in a heavy pan. Add cumin seeds and saut, until the seed turn one shade darker. Add onions and a little salt. Saut, until the onions turn transparent and start to brown. Then add the garlic and saut, some more. Add eggplant and stir. When eggplant starts to soften (shouldn't take very long) add enough water to prevent sticking. Add salt and cayenne. Cover and let the eggplant cook. When the eggplant is cooked add amchur and green peas. Stir in around and it's done. You can add a little minced cilantro too. Also, you could add one teaspoon of minced fresh ginger root with the garlic. (2-3 servings)

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