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Eggplant Curry
Eggplant Curry

Category: Side Dish | Serves: 6

(153 ratings)

Nutrition Information:
Calories: 310
Protein: 9 g
Carbs: 52 g
Fat: 8 g
Saturated Fat: 1 g
Sodium: 450 mg
Fiber: 4 g

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This spicy, savory dish often found on Indian restaurant menus can easily be made at home! Serve with steamed rice.
Ingredients:
2 Tbsp peanut oil
1 Tbsp mustard seeds
2 Tbsp sesame seeds
2 tsp ground cumin
1 1/2 cups chopped onion
1 1/2 tsp salt
2 tsp, turmeric
1/4 tsp, cayenne pepper (can add more if you like hot foods)
2 medium eggplants (7 - 8 inches long, 4 inches in diameter) cut into 1 inch cubes water as needed
2 cups frozen or fresh green peas
1 small bunch fresh cilantro, minced
Directions:
1 Heat oil over medium heat in a very large and deep skillet or Dutch oven. Add mustard and sesame seeds, and cumin.
2 Sauté 5 minutes. Add onion, salt, turmeric, and cayenne. Cook stirring occasionally for 8 - 10 minutes or until onions are translucent.
3 Add eggplant. Cook covered stirring regularly, bringing bottom layer of eggplant to the top. Cook for 15 - 20 minutes or until eggplant is soft.
4 You may have to add a little water if mixture gets too dry. Steam peas until they are just tender and bright green. Serve the curry mixture over rice, topped with peas and fresh minced cilantro.
5 ENJOY!

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