Eggplant & Peas Recipe – Authentic Indian Stir-Fry with Ginger & Garlic

Last Updated on 2 months by Neha Deshmukh

Eggplant & Peas Recipe – Authentic Indian Stir-Fry with Ginger & Garlic

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – a simple yet incredibly flavorful Eggplant & Peas Stir-Fry. It’s the kind of dish my grandmother used to make, and honestly, it just feels like home. It’s perfect for a quick weeknight dinner, and the aroma while it’s cooking is just divine. Let’s get cooking!

Why You’ll Love This Recipe

This Eggplant & Peas recipe is a winner for so many reasons. It’s quick – ready in about 30 minutes. It’s packed with flavor thanks to the ginger, garlic, and those lovely spices. Plus, it’s a fantastic way to get your veggies in! It’s a comforting, satisfying dish that’s both healthy and delicious.

Ingredients

Here’s what you’ll need to make this amazing stir-fry:

• ½ kg white brinjals (about 1.1 lbs)
• 1 cup green peas (fresh or frozen)
• Pinch of turmeric powder (about ¼ tsp)
• Salt to taste
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1.5 tbsp grated ginger
• 8 garlic cloves
• 3 dry red chillis
• 15 curry leaves
• 3 medium onions
• 4 green chillis
• 1.5 tbsp oil

Ingredient Notes

Let’s talk ingredients for a sec! Using white brinjals (also known as Indian eggplants) is key for the right texture – they’re less spongy than the purple ones. If you can’t find them, though, purple will work in a pinch!

Spice levels are a big thing in Indian cooking, and this recipe is easily adjustable. I usually use 4 green chillies, but feel free to reduce it to 1 or 2 if you prefer a milder flavour.

And please, please use fresh curry leaves if you can. They make all the difference! The dried ones just don’t have the same fragrant punch. You can usually find them at Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s par-boil the eggplant and peas. Cube the brinjals and add them to a pot with the green peas, a pinch of turmeric, and salt. Add 1 cup (240ml) of water, bring to a boil, and cook until the eggplant is slightly tender, about 5-7 minutes. Drain any excess water and set aside.
2. Now, heat the oil in a large pan or wok over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
3. Add the cumin seeds, dry red chillis (broken into pieces), curry leaves, grated ginger, and crushed garlic. Sauté for about 30 seconds, until fragrant. This is where your kitchen will start smelling amazing!
4. Next, add the crushed green chillies and grated onions. Cook until the onions turn translucent, about 3-5 minutes.
5. Add the par-boiled eggplant and peas to the pan. Cook uncovered for 5-7 minutes, stirring occasionally, to let the flavours meld.
6. Finally, add 2-3 tablespoons (30-45ml) of water, cover the pan, and simmer for 12-15 minutes, or until the vegetables are tender and the flavours have really come together.
7. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan! If you’re making a larger batch, cook in two batches to ensure the vegetables brown nicely.
• Par-boiling the eggplant is crucial. It helps it cook evenly and prevents it from absorbing too much oil.
• Taste as you go! Adjust the salt and spice levels to your liking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder flavour, use just 1-2 green chillies. For a fiery kick, add a pinch of red chilli powder.
• Regional Variations: My friend’s mom, who’s from South India, adds a tablespoon of tamarind paste for a tangy twist. In North India, some people like to add a pinch of garam masala at the end.
• Festival Adaptations: This is a simple, comforting dish that’s perfect for a weeknight meal. But it’s also great as a side dish during festivals! I often make a larger batch for Diwali.

Serving Suggestions

This Eggplant & Peas Stir-Fry is delicious served hot with:

• Steaming rice
• Warm chapatis or roti
• A side of yogurt (raita) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

Q: What type of eggplant works best for this recipe?
A: White brinjals (Indian eggplants) are ideal, but purple eggplants can be used as a substitute.

Q: Can I use frozen peas instead of fresh?
A: Absolutely! Frozen peas work perfectly well. Just add them directly to the par-boiling water.

Q: How can I adjust the spice level?
A: Reduce or increase the number of green chillies, or add a pinch of red chilli powder.

Q: What is the best way to prevent the eggplant from becoming mushy?
A: Par-boiling the eggplant and not overcrowding the pan are key!

Q: Can this dish be made ahead of time?
A: You can par-boil the eggplant and peas ahead of time. Store them separately in the refrigerator and finish the stir-fry just before serving.