Ingredients

Turmeric Pinch Onion sliced 1 Chilly powder 1Tablespoons Coriander powder 1Teaspoons Cumin powder 1/2 Teaspoons Curry leaves 2 Springs Ginger garlic paste 1 Teaspoons Red chilly 3 Numbers Kalonji (optional) 1/4 Teaspoons Methi seeds 1/8 Teaspoons Cumin seeds 1/4 Teaspoons Mustard seeds 1/4 Teaspoons Salt To Taste Oil 1 Tablespoons Coconut powder 1 Tablespoons Sesame seeds 1 Tablespoons Peanuts 1 Tablespoons Green chilly 2 Numbers Coriander chopped 1/2 Bunch Mint chopped 1/2 Bunch Yogurt 2 Tablespoons Baingan 250 Grams

Method:

Heat a pan add peanuts dry roast this in a slow flame, add sesame seeds, dry roast along with peanuts, then add coconut powder, saute it and put this into the blender, add some water and make a paste. Heat oil in a pan add mustard seeds,when mustard seeds splutter add cumin seeds,red chilly, methi seeds, Kalonji , add sliced onions, salt, curry leaves, cook this till onions are golden in colour, add ginger garlic paste cook this till raw flavour is gone, add turmeric, red chilly powder, cumin powder, coriander powder, green chilly, add peanut and sesame seed paste, water, mix it like a thin paste, cook this in a slow flame for 30 minutes, then add chopped coriander, chopped mint, add beaten yogurt, once it comes to boil add eggplant (egg plant cut them into quarters and fry them in the oil) put the lid on and let it cook for 5 minutes