Vangi Matar Masala

Instructions

1. 1

   Heat the coconut oil in a pan over medium heat.

2. 2

   Add the fennel seeds and let them sizzle for a few seconds.

3. 3

   Add the sliced onion and sauté until they turn golden brown.

4. 4

   Add the cubed eggplant and cook for about 5 minutes, stirring occasionally.

5. 5

   Add the green peas, garam masala, turmeric powder, and salt to taste.

6. 6

   Mix well and cook for another 5-7 minutes until the eggplant is tender and the peas are cooked.

7. 7

   Stir in the chopped fresh basil and cook for an additional 2 minutes.

8. 8

   Remove from heat and serve hot.