Zucchini and eggplant bharit - from the turmeric trail

Ingredients

• 1 medium sized eggplant
• 1 zuchini
• 2-3 tablespoons oil
• 3/4 teaspoon mustard seeds
• 1/2 teaspoon cumin
• 1 medium onion diced
• 1/2 teaspoon turmeric
• 1 tomato, cut into a dice
• 1/3 cup, roasted coarsely ground peanuts
• 2 green chillies, minced
• 8-20 curry leaves
• 1/2 teaspoon garam masala
• 1 tablespoon chopped cilantro

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Preparation

• Roast the eggplant on a grill or open gas flame till the outer skin is completely charred and the eggplant is cooked through.
• The process takes about 10-12 minutes. Cool and peel the skin off.
• Grate the zucchini with the skin on and set aside.
• Heat the oil and add the mustard seeds and cumin and wait till the mustard begins to pop.
  
• Stir the onion, turmeric and tomato and cook for 1-2 minutes.
• Mix in the roasted eggplant and zucchini and cook for 5-7 minutes, stirring well to mix and soften the eggplant.
• Mix in all the remaining ingredients and cook for 3-4 minutes. Enjoy.

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