Eggplant flavored with peanuts (vankaya-palli koora)

Ingredients

• 3 cups chopped Eggplant/Brinjal
• ½ cup Peanuts
• 1 tsp red Chili Powder
• ½ tsp Cumin Seeds
• A pinch of Turmeric
• 2 tsp Oil
• Salt

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Preparation

• If using raw peanuts, roast them without oil. Keep aside to cool. No need to remove the skin.
• Then grind peanuts + chili powder into a fine powder. Keep aside.
• Heat oil in a non-stick pan and add cumin seeds + curry leaves and sauté. Then add chopped eggplant pieces and sauté well.
• Add a pinch of turmeric, cover and leave the pan on medium-low flame until the eggplant becomes soft and cooked. Keep stirring now and then.
  
• When the eggplants are cooked, add peanut powder and mix well. Turn the flame to a low setting.
• Keep the curry on low flame for some time without covering the pan. Add salt as required and sauté well for 2-3 minutes and switch off the flame.
• Transfer the curry to a serving bowl and enjoy the curry with rice or chapathis.

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