Recipe for Aubergine Curry 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 tbl Butter, and/or peanut oil
1 tbl Mustard seeds
2 tbl Sesame seeds
2 tsp Cumin seeds
1/2 cup Chopped onion
1/2 tsp Salt, or more
2 tsp Turmeric
1/4 tsp Cayenne, or more
2 med Aubergines, as described and cut into 1-inch cubes
Water, as needed
2 cup Green peas, fresh or frozen
Instructions:
Instructions: AUBERGINE: 7 to 8 inches long; 4-inch diameter at roundest point.

Heat butter or oil over medium heat in a very large, deep skillet or Dutch oven. Add seeds and saute until they begin to pop (5 minutes). Add onion, salt, turmeric, and cayenne. Cook, stirring occasionally, for 8 to 10 minutes, or until the onion is translucent. Add aubergine and salt. Cook, stirring from the bottom regularly, for 15 to 20 minutes-until the aubergine is soft. You might need to add a little water if the mixture is too dry.

Cover the pan between stirrings. Steam the peas until they are just tender and bright green. Serve the curry over rice, topped with peas and freshly minced cilantro.

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