Aubergine Curry
Ingredients
- Handful Pigeon Peas Boiled
- 2 tablespoon Ghee
- 200 g Plum Tomatoes from tin
- 1 tablespoon Fenugreek Leaves chopped, optional
- 2 tablespoon garlic paste
- 2 green chillies crushed with 2 tablespoon coriander stems and leaves
- 1 tap Salt
- 1 ½ teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ¼ teaspoon garam masala powder
- 2 large aubergines cut into 1 inch pieces
- 2 large potatoes peeled and cut into 1 inch pieces
Instructions
- Add peas to a pot of boiling water and boil for 5 minutes. Drain and set aside.
- Heat the ghee in a pan over medium heat and add the Tomatoes. Cook until seperated from oil at edges. (6-8 minutes). Add chopped Fenugreek if using.
- Add the , garlic, chilli and coriander mix. Simmer for 2 mins.
- Add coriander powder, cumin powder, turmeric powder, garam masala powder, red chilli powder and saute for 2-3 minutes.
- Add Aubergine and potatoes. Cook 10 minutes.
- Add the Peas.
- Add enough Water to cover Veg and simmer till cooked.
Nutrition
Calories: 400kcalCarbohydrates: 28gProtein: 5gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 78mgSodium: 741mgPotassium: 736mgFiber: 8gSugar: 9gVitamin A: 2296IUVitamin C: 49mgCalcium: 124mgIron: 4mg
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