Black Eyed Peas and Eggplant Curry
 
Prep time
Cook time
Total time
 
Black eyed peas curry with eggplant is healthy and a tasty. Have as a salad or a side with rotis.
Author:
Recipe type: lunch, salad
Cuisine: Indian
Serves: 4
Ingredients
  • 4-5 long Japanese/Chinese eggplant or the tiny fairy tale eggplant
  • 2 tsp olive oil
  • ⅓ tsp salt
  • ⅓ chili powder
  • 1 cup dried black eyed peas, soaked overnight
  • ½ tsp salt
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 4-5 garlic, sliced
  • 1 tomato, finely diced
  • 10 mini potatoes, or 1 russet potatoes cut to ¼ inch pieces
  • 1 tsp chili powder
  • ¼ tsp salt
  • ⅓ tsp turmeric
  • ⅓ tsp toasted cumin powder(optional)
  • cilantro to garnish
  • lemon wedges to serve with
For Spinach Rotis
  • 2 cups packed spinach
  • 2 cup whole wheat flour
  • ½ cup warm water
  • ½ tbsp salt
  • 1 tsp cumin seeds
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut the eggplant in half and scour it. Place it on a baking tray and drizzle 2 tablespoons of olive oil liberally over the eggplants. Sprinkle with salt and chili powder. Bake in a 400 degree oven for 40 minutes or until it is soft and cooked.
  3. Cook the black eyed peas in a pot with thrice the amount of water for 10 minutes. Then add ½ tsp of salt and cook it for another 10 minutes and drain. You can use that water for the curry later on, or use in soups.
  4. In a saute pan, add oil and let it get hot. Add the diced onion and garlic and saute on medium heat until it is soft and translucent. Then add the tomato, ¼ inch potatoes, chili powder, turmeric and little salt and cook on medium heat. Add 2-3 tablespoon of the water that the black eyed pea cooked in and cover and cook until the potatoes are cooked. Uncover and add the cooked black eyed peas. Saute and cook for another 5 minutes until it is dry. Then add the cumin powder and drizzle of lemon juice. Turn off the heat.
  5. Take a serving platter, arrange the eggplant and top it with the black eyed peas and serve with the roti or it's perfect as a salad.
For the Spinach rotis
  1. You can use a cuisinart or make the dough by hand.
  2. In a cuisinart, add the spinach, salt and cumin seeds and run it for a minute or two until it is chopped up well. Then add the whole wheat flour and little water at a time to make the dough. Run the machine until the dough comes together. Take it out and let it rest for 15 minutes
  3. Take a gold sized ball of the dough and smaller, and using a rolling pin roll it out to thin round shape like tortillas. Heat a griddle and cook the rotis one at a time until it is brown and cooked.
  4. Serve warm.
Notes
Make sure to taste the black eyed peas as it's cooking. There is salt in every step, so be cautious with salt.
Serve the black eyed peas curry warm with rotis or as a salad.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/01/01/black-eyed-peas-curry/