Ingredients

• 5-7 small eggplants (stalk trimmed, slit twice)
• 3 green chilies, sliced
• 1 tsp ginger-garlic paste
• 1 onion, grated
• 1 large tomato, crushed
• salt to taste
• 1/4 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp tamarind paste
• 1/2 cup peanut paste
• few tsp of sesame oil
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 4 peppercorns
• 1/4 tsp fenugreek seeds
• few curry leaves
• a pinch asafoetida

Method

In a heavy bottomed pan, heat oil. Add the tempering spices and followed by onion and ginger-garlic paste. Add salt and eggplants, fry real good. Once the oil shows up on the sides, add all the powdered ingredients and tomato paste to it. Cover and cook. When the eggplants are almost done, add tamarind and peanut paste to it. Let the curry thicken and oil show up on the top, then remove from heat. Serve to go with Biriyani or Steamed rice.