Eggplant and Green Pea Curry (Baingan Matar Masala)

Eggplant is a sadly neglected vegetable, I think mainly because many people who first encounter eggplant find it bland or mushy. But if a bit of care and attention is taken, then eggplant can shine in its own right, and certainly enhance a dish. It's only been over the past several years that I've learned to appreciate eggplant, but now that I do, I love exploring new ideas for featuring this versatile vegetable in my meals. This colorful eggplant and green pea curry is easy to put together and has a wonderful flavor profile with turmeric, cumin, coriander, chilies, tomatoes and tamarind paste providing a spicy and tangy warmth. Plump and just lightly cooked green peas add a little pop to each bite and lend the curry a pleasant fresh sweetness. Serve this with flatbreads for a light lunch or with rice and lentils as a main dish.

Eggplant and Green Pea Curry (Baingan Matar Masala)

Recipe by Lisa Turner Cuisine: Indian Published on March 10, 2020 A classic Indian dish of tender pieces of eggplant and plump fresh garden peas cooked in a spicy and fragrant tomato sauce Preparation: 15 minutes Cooking time: 35 to 40 minutes Print this recipe Ingredients: 4 tablespoons olive oil 1 teaspoon cumin seeds 1 medium onion, finely chopped 2 cloves garlic, minced or crushed 2 red or green chilies, seeded and finely chopped 1 tablespoon ground coriander 1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/2 teaspoon ground cayenne 1/2 teaspoon garam masala 1/4 teaspoon asafetida (optional) 4 large tomatoes, diced 2 tablespoons tomato paste 2 tablespoons tamarind paste (optional) 2 large eggplants, cut into 1-inch cubes 1 1/2 cups fresh or frozen green peas 1 1/2 teaspoons sea salt, or to taste Instructions: Heat the oil in a large saucepan over medium heat. When hot, add the cumin seeds and stir for 1 minute, until darkened a few shades. Add the onion and sauté for 7 to 10 minutes until softened. Add the garlic and chilies, and stir for another minute. Add the coriander, turmeric, ground cumin, chili powder, paprika, cayenne, garam masala, and asafetida if using, and stir for another minute, until fragrant. Add the tomatoes, tomato paste and tamarind paste if using, and simmer for 5 to 8 minutes until the tomatoes have thickened. Now add the eggplant, and stir well to coat the cubes with the spices. Simmer, covered, for 12 minutes, stirring often, until the eggplant is tender and the mixture is fairly thick. Stir in the peas and salt, cover, and cook for another 5 minutes until the peas are tender. Serve hot with fresh cooked rice or Indian flatbreads. Makes 6 to 8 servings

Other Indian eggplant dishes from Lisa's Vegetarian Kitchen:
Stuffed Eggplant Poriyal
Baked Eggplant Stuffed with Curried Vegetables
Roasted Eggplant Tomato Curry (Baingan Bharta)
Baked Gingered Chickpea Stew with Eggplant and Spinach