Ringan mattar (aubergine and pea curry)

This dish is perfect for a Monday evening when you can’t be bothered to spend a lot of time cooking.  Quick, easy and delicious.  It’s taken from Hansa’s Indian Vegetarian Cookbook: Popular Recipes from Hansa’s Gujarati Restaurant which is a book I can’t say much about – except it has some pretty pictures – as this is the only dish I’ve tried from it so far.  But after tonight’s success, I’ll certainly be trying out some more dishes from it.

aubergine curry 010

Ringan mattar (aubergine and pea curry)
Serves 4
Preparation time 20 minutes / cooking time 25 minutes

1 large aubergine (cut into chunky pieces)

3/4 lb (330gm) frozen peas

1 tsp ginger (crushed)

1 tsp garlic (crushed)

1 tsp mustard seeds

1 tsp turmeric powder

1 tsp cumin and coriander powder

1 tsp red chillies

1 tin chopped tomatoes

5 tbsp cooking oil

1 tsp salt

1/4 pt (140 ml) water

  1. Heat the oil in a pan and add the mustard seeds.  When the mustard seeds pop and turn grey, add the tomatoes and the rest of the spices.
  2. Let the mixture simmer for 5-6 minutes or until the oil starts to separate from the mixture.
  3. Add the aubergine chunks, peas and water and mix well.
  4. Cover the pan and let it cook for 20-25 minutes on a low heat, stirring frequently.
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