Ingredients

• 2 Tbsp, peanut oil
• 1 Tbsp, mustard seeds
• 2 Tbsp, sesame seeds
• 2 tsp, ground cumin
• 1-1/2 cups, chopped onion
• 1-1/2 tsp, salt
• 2 tsp, turmeric
• 1/4 tsp, cayenne pepper (can add more if you like hot foods)
• 2 medium eggplants (7 – 8 inches long, and 4 inches in diameter) cut into 1 inch
  cubes water as needed 2 cups,
• frozen or fresh green peas
• 1 small bunch fresh cilantro, minced
• optional rice, cooked

Directions

1. Heat oil over medium heat in a very large and deep skillet or Dutch oven
2. Add mustard and sesame seeds, and cumin. SautŽ 5 minutes
3. Add onion, salt, turmeric,
   and cayenne.
4. Cook stirring occasionally for 8 – 10 minutes or until onions are
   translucent.
5. Add eggplant. Cook covered stirring regularly, bringing bottom
   layer of eggplant to the top.
6. Cook for 15 – 20 minutes or until eggplant is
   soft. You may have to add a little water if mixture gets too dry.
7. Steam peas
   until they are just tender and bright green.
8. Serve the curry mixture over rice,
   topped with peas and fresh minced cilantro.

Nutrition Facts

Serving Size: 1/6 recipe

Amount Per Serving Calories

310 Calories from Fat 70 % Daily Value (DV)*

Total Fat 8g 12%

Saturated Fat 1g 5%

Cholesterol 0mg 0% Sodium 450mg 19%

Total Carbohydrate 52g 17%

Dietary Fiber 4g 16%

Sugars 4g Protein 9g

Vitamin A 20% Vitamin C 25% Calcium 6% Iron 15% * Percent Daily Values are based
on a 2,000 calorie diet. Diabetic Exchange**
Fruit: 0   –Vegetables: 0    –Meat: 0   –Milk:
0   –Fat: 0  — Carbs: 0   –Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore,
partial exchanges are not included.

Source: 5 A Day for Better Health: cdc.gov