South Indian Tamil · India
Pongal with Eggplant and Peas
A savory South Indian dish with eggplant, peas, and rice cooked in spiced coconut milk.
30 minutes4 servings
Ingredients
Method
- Rinse rice and dice eggplant into small pieces.
- Heat oil in a pot, add cumin seeds, and sauté until golden.
- Add eggplant, peas, turmeric, and salt, stir well.
- Pour in water, bring to a boil, reduce heat, and simmer for 20-25 minutes.
- Stir in grated coconut, cook for 5 more minutes until thickened.