250 gms large eggplant (big purple baingan)
4-5 green chillies
6 garlic cloves
1 tsp cumin seeds (jeera)
½ tsp turmeric powder
2 tbsp roasted peanut powder
A handful of coriander leaves
Salt to taste
Oil as required
Brush the eggplant with oil and roast directly on flame till the skin starts to wrinkle and loosens from the flesh.
Cool for sometime, peel skin and mash the eggplant.
Grind together the chillies, garlic and cumin seeds.
Heat a little oil in a pan and sauté the chilli mix till aromas are released.
Chop the onions fine and sauté in the chili mix till the onions become soft and transparent.
Add salt, turmeric powder and stir for a minute.
Add the small diced tomato and sauté till soft.
Add in the mashed eggplant and mix well.
Check for salt and add in more if required.
Do not lower the flame. Keep stirring on high flame.
Mix in the roasted peanut powder and coriander leaves and turn off heat.
Serve hot with chapatti or bhakri.