Egg Plant Curry

This is a spicy curry with gravy.

Preparation Time - 5 Min                        Cooking time - 15 Min                      Serves - 4

Ingredients :

Small Egg Plants - 250 Gm

Very finely chopped onions - 1/2 Cup

Very finely chopped tomato - 1/4 Cup

Ginger garlic paste - 1 Tsp

Crushed peanuts - 1/2 Tbsp

Crushed sesame seeds - 1/2 Tbsp

Jaggery - 2 Tsp

Red chili powder - 2 Tsp

Turmeric powder - 1 Tsp

Salt - 1 1/2 Tsp/ To taste

Garam/Goda Masala - 1 Tsp

Coriander powder - 2 Tsp

Oil - 2 Tsp

Mustard seeds - 1/2 Tsp

Cumin seeds - 1 Tsp

Method :

1) Cut egg plants vertically and put in water so that it won't become yellow..

2) Heat oil in wok and add mustard seeds let it crackle.

3) Add cumin seeds once crackled add ginger garlic paste.

4) Add onions and fry for 2-3 mins till golden in color. Add tomato and fry for 2 mins till tomato become soft.

5) Add red chili powder, turmeric powder and coriander powder and fry it for 1 min.
    Sprinkle little water if masala sticks to wok.

6) Now add egg plants. Add 1/2 cup water and let it cook for 10-12 mins till egg plants are completely cooked.
  Cook it on medium flame by putting lid on wok.

7) Now add ground nut powder, sesame seed powder, jaggery and garam/goda masala. Cook for 1 min.
    I prefer goda masala for this curry.

8) Garnish with fresh coriander leaves and serve hot with chapati.

Vangyachi bhaji