1 ½ tsp cumin seeds

1 tsp ground coriander
½ tsp turmeric powder

½ a medium onion, chopped

1 green chilies (such as jalapeno or serrano), seeds and pith removed
3 cloves garlic, chopped
1-inch piece ginger, minced
½ tsp salt

2 roma tomatoes, chopped

1 large globe eggplant
½ tsp cayenne pepper  (+ possibly more to taste at end)
½ tsp salt

⅓  cup peas, optional

⅓  tsp garam masala

A handful chopped cilantro, optional


1. oil just to cover pot bottom, cumin seeds until slightly darkened, M heat

2. + coriander, turmeric, toast for 10 s.

3. + onion

4. + aromatics & salt, saute 3-4 min. until onions translucent

5. + tomatoes, until tomatoes soft and mushy

6. + eggplant, salt & cayenne p, mix and break up eggplant chunks

7. + peas, splash of water to loosen and to allow to simmer without drying out

8. cover, cookover low heat for 15m, stirring occasionally (peas should yellow a bit from turmeric)

9. + garam masala; and salt or cayenne pepper as needed.  Mix in.

10. add cilantro when serving