Egg plant curry

Serves-5
Preperation time:30min

Ingredients:

1.Egg plant-1(approximately-250grms)

2.Ground nut-1/2 cup

3.Coriander seeds-2 tsp

4.Cumin seeds-2 tsp

5.Onion-medium size

6.Chilli powder-3 tsp

7.Salt to taste

8.Oil

9.Turmeric powder-1/2 tsp

10.Cumin seeds,mustard-1tsp

11.Tamarind juice(with 1/2 lemon size)

12.Gingergarlic paste-2 tsp

13.Coriander-few

14.Curry leaves-5

Preperation method:

1.Wash and chop the eggplant and keep a side.

2.Take a wide pan and roast the groundnut,remove its skin after it becomes cool.

3.Grind groundnut,coriander seeds,cumin seeds and chopped onion.While grinding add a little water to make paste.

4.Take a vessel and heat 2tbsp of oil and fry the chopped eggplant till its skin colourchanges.And remove this from vessel and keep a side it.

5.Add 1 more tbsp of oil to vessel and heat it.Fry the paste till a little oil appears on top.

6.Add 2 tsp of gingergarlic paste,chilli powder,salt to taste and tamarind juice.cook it for 2 min.

7.Add the fried eggplant pieces to the vessel and cook for another5 min.

8.Season the curry with cumin seeds,mustard ,corinder and curry leaves.

This eggplantcurry can be served with plane rice,pulav and chapathi also.

(Here we can use dark small brinjals instead of eggplant also ).