One of my favorite recipes, it has an amazing tangy and spicy taste and goes great with poori or paratha. Fresh methi/fenugreek leaves add that special taste which all Indians love. Methi is not available throughout the year so during the season, I try to make this curry often. Hot parathas and this curry, accompanied by a glass of buttermilk will make for a wonderful week-end brunch.
Requires about 15 minutes of preparation time and another 20 minutes of cooking time.
10 medium, oval eggplants/baigan (the small variety, green or purple)
1 bunch methi/fenugreek leaves, chopped
1/2 cup green peas
2 medium-size green chilies, 1/2 tea spoon grated ginger
1 tea spoon coriander seeds powder
1/4 tea spoon cumin seeds powder
1/4 tea spoon red chili powder
1/2 tea spoon garam masala
1 medium size tomato
1 table spoon tomato paste
3/4 cup milk
2 table spoons cream
1 ¼ tea spoon salt
1. Slit each eggplant into 4 or 6 pieces depending on the size. Boil eggplant and peas in 3/4 cup of water until they are just about cooked. Be careful to not overcook the eggplants.
2. In a kadhai/covered saute pan, heat 2 table spoon oil and season with mustard seeds, cumin seeds and asafoetida. Add green chili, ginger and chopped methi/fenugreek leaves. Cook on medium heat for 5 minutes.
3. Add chopped tomato and tomato paste. Cook for about 8 minutes and add all the masalas, including salt. Saute for another 5 minutes.
4. Add ¼ cup water, milk and cream. Taste and adjust spices per your taste.
5. Add cooked eggplant along with the water in which it was cooked. Stir the cooked eggplants and peas gently into the masala. Let the curry simmer for about 3 minutes.