Black Eyed Peas With Eggplant And Habaneros Recipes

Steps:

• Warm the ghee or oil in a large pot.
• Add all the vegetables except the corn and cook, stirring occasionally until the eggplant has softened and the onions are translucent; about 15 minutes.
• Add the beans and cook for another 5 minutes.
• Add the tomatoes and corn and cook until the tomatoes have broken down and the whole is bubbling and fragrent, about 10-12 mintues.
• Serve over rice and topped with sour cream, shredded chedder and perhaps some salsa.

Steps:

• Peel the eggplant and dice. Put the eggplant into a medium-size saucepan with the water and turmeric. Bring to a boil, reduce heat and simmer until the eggplant is very tender. Drain and mash. Set aside.
• In a different medium-sized saucepan put the oil, urad dal, mustard seeds and dried red chilies. Heat over high heat until the mustard seeds are popping and the urad dal is light brown.
• Reduce heat to medium low and stir in the curry leaves, ginger paste and hing.
• Add the mashed eggplant, the black eyed peas, the green serrano chilies and salt. Simmer the mixturefor 10 minutes, stirring frequently.
• Garnish with the cilantro.