Eggplant flavored with Peanuts (Vankaya-Palli Koora)

Ingredients:

• 3 cups chopped Eggplant/Brinjal
• ½ cup Peanuts (raw or roasted)
• 1 tsp red Chili Powder (or more if you desire)
• ½ tsp Cumin Seeds
• A pinch of Turmeric
• 2 tsp Oil
• Salt

Preparation:

1. If using raw peanuts, roast them without oil. Keep aside to cool. No need to remove the skin.
2. Then grind peanuts + chili powder into a fine powder. Keep aside.
3. Heat oil in a non-stick pan and add cumin seeds + curry leaves and sauté. Then add chopped eggplant pieces and sauté well.
4. 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.
5. When the eggplants are cooked, add peanut powder and mix well. Turn the flame to a low setting.
6. 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.
7. Transfer the curry to a serving bowl and enjoy the yummy curry with rice or chapathis.