Brinjal Curry Andhra Style

I learnt this dish from one of my Andhra friend, Raji. She is a nice cook and a good friend. Thanks for this recipe Raji. We loved it.

1 and 1/2 finely chopped onions

2 big tomatoes finely chopped

4 or 5 garlic cloves finely chopped/grated

1 inch ginger grated

Few brinjals, each slit or cut into 4 pieces length wise

2 tsp turmeric powder

2 tbsp sambar powder or to taste

1/2 tsp garam masala

1/4 cup of dry roasted peanut powder

1/2 cup chopped coriander leaves

Salt to taste

In a pan tamper urud dhal, mustard, curry leaves, jeera. Then add onions, garlic and ginger to it. Sauté well until the onions turn color. Then add tomatoes and add a little salt so that the tomatoes cook really well and soon. Make sure everything added in the pan until now should be mashed together, with no chunks left out. Then add turmeric powder, sambar powder, garam masala and the rest of the salt and add a little water. Wait until the raw smell of the masalas are gone. Then add the brinjal to it and close the pan with a lid. Wait for 5 mins or so until it is cooked on one side and then flip it over and do the same until the brinjal is cooked well. Then add dry roasted peanut powder to it at the end, and mix it thoroughly. Add chopped coriander leaves at the end. This yummy dish is ready in minutes. This goes well with Rice/Roti.