Ingredients:

• 1 Medium Eggplant, washed and cut into small pieces
• 3 tbsp- oil
• 1/4 tsp- Turmeric
• 1 tsp- mustard and cumin(jeera) seeds for seasoning
• 5-6 Curry leaves
• 1/4th cup- hot water
• Salt to taste
• For masala:
• 1 tsp- oil
• 1 Onion chopped
• 1 tomato, chopped
• 20 Peanuts
• 4 tsp- coriander leaves, cut finely
• 2 green chillies, chopped
• 3 Garlic pods
• 1 tsp- Red Chilli powder
• 1 tsp- sesame seeds(til)
• 1 tsp- dhaniya and cumin powder

Method:

1. In a pan – heat 1 tsp oil, roast chopped onion, chopped tomato, green chillies, coriander leaves, garlic pods. Set aside.
2. In the same pan, roast peanuts and sesame seeds separately.
3. Now grind the roasted ingredients to a fine paste along with red chilli powder, dhaniya-jeera powder.
4. In a saucepan, heat 3 tbsp oil, add seasoning, once it splutters, add curry leaves and turmeric.
5. Add eggplant pieces and fry for 5 minutes. Add ground masala amd mix well.
6. Add 1/4 cup hot water and cook on low fire till eggplant is tender.
7. Serve hot with roti, naan or rice.

Recipe courtesy of Supriya Madhu