Chinese Eggplant Peanut Curry

Ingredients

Sliced Chinese Eggplants – 2
Chopped Onion – 1 (big)
Chopped Tomato – 1 (medium)
Red Chilli Powder – ½ tsp
Sambar Powder – ½ tsp
Salt to taste
Oil – 2 tsp
For Dry Roast
Urad Dal – 1 tsp
Channa Dal – ½ tsp
Peanuts – 2 tsp
Sesame Seeds – 1 tsp
Coriander Seed – 1 tsp
Grated Coconut – 3 tsp
Dry Red Chilli – 2
Method

In a pan, dry roast all the ingredients which are under “for dry roast” and saute it for few min. Then switch off the flame, and let it cool down. Then grind it as fine powder and keep it aside.

In a kadai, heat oil. Add the tempering ingredients one by one and fry it for few min. Now add onions, fry until slightly browned. Then add tomatoes fry until mushy and raw smell leaves. Add sambar powder.

Add the eggplants and fry until it shrinks, add water till immersing level and cook covered until the eggplants turn soft and the water evaporates completely.

Now add the ground powder, chilli powder, and required salt. Fry until nice aroma comes out. Switch off the flame and serve with any rice varieties.