We don't usually think about green peas as an exotic food in terms of nutrient composition—but we should. Because of their sweet taste and starchy texture, we know that green peas must contain some sugar and starch (and they do). But they also contain a unique assortment of health-protective phytonutrients. Green peas stand out as an environmentally friendly food. Green peas are a very good source of vitamin K, dietary fiber, vitamin B1, copper, vitamin C, phosphorus, and folate.
Eggplant-Greenpeas curry served as a special dish in most marriage feasts, especially during the winter months.
- White Brinjals/ Eggplants - 250gm (washed, cubed and soaked in water)
- Green peas - 1/3 cup
- Onions (medium) - 2
- Green chillies - 2
- Coriander powder - 1/4 tbsp
- Cumin powder - 1/4 tbsp
- Red chilly powder - 1/2 tbsp
- Chopped ginger - 1 tbsp
- Turmeric - pinch
- Oil - 2 tbsp
- Salt - as per taste
- Wash, clean and chop brinjals in to one inch pieces and place them in water until used.
- Wash and chop onions and green chillies finely and set aside.
- Take a kadai, heat oil, add chopped green chillies, ginger, onions and saute until they are transparent.
- Add chopped brinjals and cook under medium flame with occasional stirring until they turn bro(sprinkle some water if required).
- After some time, once the brinjal chunks turn soft, add green peas and cook for few more minutes.
- Sprinkle turmeric, coriander powder,cumin powder, red chilly powder and mix well.
- Finally adjust salt and serve hot.
- Before you remove the peas from the pod, rinse them briefly under running water. To easily shell them, snap off the top and bottom of the pod and then gently pull off the "thread" that lines the seam of most peapods. For those that do not have "threads," carefully cut through the seam, making sure not to cut into the peas. Gently open the pods to remove the seeds, which do not need to be washed since they have been encased in the pod.