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
