Black-Eyed Peas and Eggplant Curry

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This is a one-pot dish that can be made easily in the pressure cooker and then I add the seasonings in the end (if you want a fat-free curry, you can skip the tadka part). I usually cook the beans first and then add them to the sauteed  vegetable mixture. A good combination with rice and just rasam or curd. This also goes well with chapathis and dosas. I usually make this with rice and rasam for lunch and rotate the same with chapathis for dinner.

Ingredients:
1. Black-eyed peas, 1 cup, washed and soaked for 3-4 hours.
2. Diced onion, 1/2 cup.
3. Chopped tomatoes, 1/2 cup.
4. Eggplants, any type, diced into wedges or small pieces, around 2 cups. I used a small Japanese eggplant. Soak the cut pieces in water until it is ready to be cooked to prevent blackening.
5. Ginger-garlic paste, 1/2 teaspoon.
6. Curry leaves, a few.
7. Chopped cilantro, close to a tablespoon, for garnishing.
8. Turmeric powder, a pinch.
9. Chili powder or sambar powder,1 teaspoon or less depending upon preferred heat level.
10. Mustard seeds, 1/4 teaspoon.
11. Cumin seeds, 1/2 teaspoon.
12. Salt, as per taste.

Preparation.
Cook the black-eyed peas until tender and keep aside. I used a pressure cooker and cooked the beans for 7 minutes for up to 2 whistles. Heat a pan with a tablespoon of oil. Once the oil is hot, add the mustard seeds and let it splutter, Then add the cumin seeds and fry for a few seconds. Now add the diced onions and saute for a few minutes until tender. Now add the chopped tomatoes, ginger-garlic paste, curry leaves, and keep sauteing until everything is blended. Now add the turmeric powder, chili powder, and chopped eggplants and mix everything well. Add 1/4 cup of water and let it simmer for 5 minutes until the eggplants are cooked. Finally add the black-eyed peas, mix well, and let it simmer for 2 more minutes and switch off the stove. Garnish with chopped cilantro and serve hot with rice or chapathis.