Brinjal With Black-Eyed Beans

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Ingredients: 10 -12 round variety green or purple brinjals, cut to thin pieces lengthwise Half cup black-eyed peas. Soaked in water overnight, and cooked to tender 4 small variety Indian green chillies one inch piece of ginger - coarsely grind 1/4 teaspoon turmeric 1/2 teaspoon salt or to taste 1 tablespoon peanut oil For Seasoning : few garlic cloves(to your taste) 1/4 tsp cumin 1/4 tsp mustard seeds few curry leaves.

Method:
Place a wide skillet on stovetop. Add and heat peanut oil. Add and toast tadka ingredients (garlic, cumin, mustard seeds and curry leaves) to golden. Add the brinjal pieces to skillet. Cover the skillet. The round variety brinjals cook to tender within minutes. After about five minutes of cooking time, remove the lid. Add the black-eyed peas and green chilli-ginger paste. Also turmeric and salt. Mix. Saute on medium heat for another five to ten minutes.
Serve hot with roti or Rice or chapati.
Serve : Serves 6.
Ready in 30 minutes.
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