|1 lb Eggplant||1 tsp Mustard Seeds||Oil|
|1 cup Peas||1 pinch Hing||Salt|
|3-4 Curry Leaves|
|1 tsp Tamarind Paste|
|2 tsp Chilli Powder|
|1 tsp Dhania Jeera|
|1 tsp Turmeric|
Cut Eggplant into long thin slices and soak in cold water for 5 minutes. Rub the slices in the water before draining to remove seeds.
In a skillet heat 2-3 tsp oil and splutter the mustard seeds.
Then add hing, curry leaves, tamarind pulp and saute for half a minute.
Add the eggplant and peas and cook on a medium flame until tender and soft. (about 10 minutes)
Add the turmeric, chilli powder, dhania jeera powder and salt to taste.
Mix well and cook until the eggplant is well cooked and brown and the masalas lose the raw smell.
Season with Dhania and serve.
Rubbing the eggplant before draining removes seeds and keeps from making the recipe bitter.