Black Eyed Peas with Aubergine

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A simple meal for the start of another week.

You Need:

  • Black Eyed Peas, soaked in water. Wash them well and drain completely.
  • A tomato, finely chopped.
  • A green chilly, finely chopped.
  • Mustard Oil.
  • Cumin Seeds.
  • Coriander Seeds.
  • Turmeric powder.
  • Fresh Coriander.
  • Some small eggplants, quartered.

Heat the mustard oil. Crackle in the seeds and the green chilly. Fry the tomato in it. Add the turmeric powder. Mix well. Add the black eyed peas and season with salt. Cook on low heat, occasionally stirring. Add in lots of chopped coriander. This will be cooked in about 10 mins, eat and check. We don’t want the black eyed peas to become mushy. Remove and keep aside.

In the same pan, drop the eggplants. Spread them out and let them roast on the left over masala in the pan. They should be cooked in about 10 minutes or so.

Enjoy a yummy snack or meal. Needs no accompaniments.

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