2 tbsp. oil
2 tsp. whole cumin seeds
1 medium onion sliced in half-moons
3-4 cloves garlic minced & 1/2 inch ginger minced
2 eggplants cut into chunks (slice eggplant in 1/2 and then cut 2 -inch pieces)
1 green chilly chopped (Thai chilly or jalapeño)
1/2 tsp. cayenne (or more)
salt to taste
2 tbsp. of lime/lemon juice or (1/2 tsp. of dried mango powder (amchur))
1.2 cup fresh or defrosted frozen peas.
little bit of water (2 tbsp)
1/4 cup roasted crushed peanuts (optional)

Heat oil in a heavy pan. Add cumin seeds and sautee until the seed turn one shade darker. Add onions and a little salt. Saute until the onions turn transparent and start to brown. Then add the garlic/ginger/chopped green chilly and saute some more.

Add eggplant and stir. When eggplant starts to soften (shouldn’t take very long) add enough water to prevent sticking. Add salt and cayenne. Cover and let the eggplant cook.

When the eggplant is cooked add lime juice and green peas. Stir in around and it’s done. You can add a little minced cilantro too. Also, you could add 1/4 cup roasted crushed peanuts.

If you do not have whole cumin seeds omit them.