Aubergine and pea curry


My kitchen is rarely without an aubergine, it is such a wonderful and versatile purple beast which would most certainly play a lead role in of the story of my family’s culinary history. This recipe is a Sodha family classic, one we have eaten and enjoyed for as long as I can remember.

Although you might want to preserve your demeanour in the supermarket, to find a good aubergine put your ear to it and give it a little knock.  You’re looking for a hollow sounding aubergine which is firm to touch and has a tight shiny skin and bright green hat.

Aubergine and Pea Curry (Ringan No Oro) 

Yields: enough for 4


  • 3 tablespoons rapeseed oil
  • ½ teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 tablespoon tomato puree
  • 2 tomatoes, chopped
  • 2 large aubergines, chopped into 3cm cubes
  • 50 g peas
  • 1 level teaspoon salt
  • ¾ teaspoon chilli powder
  • ½  teaspoon tumeric
  • 1 teaspoon sugar

In a wide bottomed and lidded pan, heat the oil over a medium heat. Once hot, add the cumin seeds, stir for 30 seconds, then add the chopped onion.

Cook the onions for around 10 minutes, until soft and translucent, but not brown then add the garlic and stir fry for a couple of minutes. Add the chopped tomatoes and tomato puree and cover with a lid. Leave to cook for 5 minutes then add the chilli powder, sugar, salt and turmeric.

Now add the aubergines, coating the pieces with the masala and pop the lid on the pan and allow the aubergine to cook through for around 10 minutes. You want them tender, soft and cooked with little to no water running from them – if they’re watery, they may need another few minutes but without the lid on.

When they’re cooked, add the peas and cook for a couple of minutes and take it off the heat. Cover the pan and leave to rest for around 10 minutes to allow all the flavours to mingle. Serve with fresh and hot chapattis.


5 thoughts on “Aubergine and pea curry

    1. Roz!

      You inspired me to buy my first ever cookery book – and I’d still love the recipe for your watercress soup and those lovely apricot cookies. I will pop you on the mailing list, but I’d love to come and cook for you too. Will pick up by email. Love. M x

  1. Cooked this the other week – it’s an extremely tasty veggie curry, went well with rice and black dhal. I will be making this regularly.

  2. Just cooked your Spring Vegetable Pilau with Fennel and Asparagus. Absolutely delicious. Perfect for those of us who are vegans. I will also try this aubergine curry. I used brown basmati in the pilau. Please place me on your recipe email list.

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