Eggplant w/ Potatoes and Peas stir-fry – One of the best eggplant recipes!
Eggplants offer an extensive list of nutrients: Vitamin C, vitamin K, vitamin B6, thiamine, niacin, magnesium, manganese, phosphorus, copper, fiber, folic acid, potassium and more… However they have a “tricky” taste. If not cooked the right way, they can be rejected! But in this recipe, we are using a nice balance of spices and vegetables to bring out its wonderful taste. As a result, it one of the best eggplant recipes appreciated in restaurants and kitchens around the world.
Vegetables: Small eggplant chopped with the skin – 3 cups, Potatoes chopped to cube size– 2 cups, washed green peas -1 cup, Medium sized onion chopped fine – 1, Medium sized tomato chopped fine –1.
Spices and herbs: 3 cloves of garlic – crushed, ½” ginger – chopped fine or crushed in motor & pestle, ½ tsp cumin seeds, ½ tsp mustard seeds, 1 green chili slit, 1 tsp of coriander powder, ½ tsp of red chili powder, ½ tsp turmeric powder, 1tsp gram masala (a mixture of crushed cinnamon, cloves and cardamom) – is optional.
Pure cooking oil – 1-2 tsp, salt as needed.
First, using a medium or Large MEC pot, add oil 1 tsp, set the stove on low. To the oil, add onions, mustard seeds, cumin seeds, ginger and garlic, green chili. Cover the pot and let it cook for 5- 7 minutes. Stir the pot, then add potatoes, coriander powder, chili powder, garam masala, turmeric powder, stir and cover and let it cook for 5 more minutes on low.
Now add eggplant and the peas, stir and let it cook for 10 minutes. Add tomatoes and salt, stir it in thoroughly. Cover and cook till eggplant and potatoes are cooked. You may add 1-2 tsp of oil in the end for more flavor. Stir, cover and let the food settle and “come together” for 5-7 minutes.
Serve with hot rice, quinoa, unleavened wheat breads line Roti or Naan, corn bread etc. Hope this becomes one of your best eggplant recipes too!
If the recipe was cooked with the lid on and the pot covered for most of the time, you may not need to add water. The steam from the cooking is enough to keep it moist. But if it was cooked with lid opened, add a sprinkle of water (1/4 cup), or as needed.