Peas and Brinjal Curry

Peas and Brinjal Curry Green peas prepared with brinjals is a curry that makes part of a full meal platter referred to as Thali. It is traditional to Kenyan Indian community and is served as a side dish during lunch or dinner Ingredients 1 cup (186 g) garden peas, raw 3 egg plants (brinjals), raw (169 g) 2 tomatoes, red, ripe (161 g) 1 bunch (40 g) coriander leaves 3 cloves (10 g) garlic 2 chillies, fresh, raw (5 g) 1 piece ginger (7 g) 1 tsp. (3 g) fenugreek seeds, raw 1 tsp. (3 g) mustard seeds, raw ¼ tsp. (1 g) cumin seeds, raw 2 tsp. (8 g) coriander powder ¼ tsp. (1 g) turmeric powder ¼ tsp. (1 g) red chilli powder 1 ½ tsp. (7 g) salt, iodized ½ cup (113 g) water 3 tbsp. (39 g) cooking oil Preparation 5 minutes | Cooking 25 minutes | Serves 4 • Blend all the ingredients together; except gar- den peas, eggplants, water and cooking oil. • Cut the eggplant and mix with garden peas in a separate bowl. • Into a clean pot, add the cooking oil and heat for 2 minutes. • Add the blended ingredients and stir. Cook for 3 minutes. • Add the peas and egg plants, and stir. • Add ½ cup water. • Cover and cook for 20 minutes. • Remove from heat and serve. Nutrition data per 100g of recipe: Energy 544 kJ/ 131 kcal |│ Fat 8.5 g |│ Carbohydrates 6.6 g │| Protein 4.2 g |│ Fibre 5.8 g │ Vitamin A 29 mcg │| Iron 2.1 mg |│ Zinc 1.96 mg Kenyan Food Recipes download pdf