and Green Peas (indian style)
First: put rice in your rice cooker on stove in pressure cooker.
heat oil in a heavy pan. add cumin seeds and sautee until the seed
turn one shade darker. Add onions and a little salt. Saute until the
onions turn transparents and start to brown. Then add the garlic and
saute some more.
- 1/2 tbsp. oil
- 2 tsp. whole cumin seeds
- 1 medium onion sliced in half-moons
- 3-4 cloves garlic minced
- 3 japanese eggplants cut into chunks (slice eggplant in 1/2
and then cut 2 -inch pieces)
- 1/8 (?) cup water
- 1/2 tsp. cayenne (or more)
- salt to taste
- 1/2 tsp. of dried mango powder (amchur)
- 1.2 cup fresh or defrosted frozen peas.
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
Note: our local store calls the long, skinny, lightish purple
eggplants, japanese eggplants.