Vankaya mudda kura

Dry roast (quantity doesn't matter.. if there is any left over, can be used later for other curries)

Sesame seeds
Peanuts
Urad dal
Channa dal
Cumin seeds
Fenugreek seeds

Ingredients:

Mustard seeds - 1/4 tsp
Green chillies - 6
Onion - small finely cut
Turmeric - 1/4 tsp
Dhania powder - 1/2 tsp
oil- 3 tsp
Salt - 3/4 tsp
Chinese egg plant - 4
Crushed garlic - 2
Cilantro - 3 strings
Water - 1/4 cup

Method:

Heat the pan with 3 tsp of oil
Once oil is heated, season with mustard seeds
Once mustard seeds popping up, add green chillies and onion. Saute them until raw smell goes
While the onion& chillies are frying, grind the items specified under dry roast into coarse powder.
Cut chinese egg plant into 3 inches and make a slit in between to look evenly
Add egg plant now along with salt and turmeric. Close the lid and cook them under very low flame.
Once the eggplant is half cooked, sprinkle coarse powder that you just powdered (you can grind the powder ahead of time to save time) .
Mix the egg plant properly to coat the powder to all the veggies.
Sprinkle 1/4 cup of water to cook well. Close the lid
This should be done in 10 -15 when cooked under very low flame.
Before turning off the flame, sprinkle crushed garlic and finely cut cilantro and cook for another 2 min .