Vankaya Tomato Koora (Eggplant Tomato Curry)

Ingredients:

Eggplants/Brinjals - 250 gm

Tomatoes (medium) - 2

Onions (large) - 2

Green chillies - 2

Coriander powder - 1/2 tbsp

Red chilly powder - 1/2 - 1 tbsp

Ginger garlic paste - 1/2 tbsp (optional)

Cumin seeds - 1/2 tbsp

Groundnuts - 1 tbsp

Sesame seeds - 1/2 tbsp

Coriander leaves - 2 tbsp

Salt - as per taste

Oil - 2 tbsp

Procedure:

1. Wash, clean and chop eggplants and tomatoes in to small chunks and set aside.
2. Take a small pan, add groundnuts, sesame seeds and dry roast them. Let them cool for few minutes and blend them to form a fine powder.
3. Take a kadai, heat oil, add cumin seeds and let them splutter. Add chopped green chillies and fry them for one more minute.
4. Add chopped onions, ginger garlic paste and saute until they are transparent. 
5. Add chopped eggplants and saute them until they are half cooked. Then add chopped tomatoes and cook for few more minutes with closed lid.
6. Sprinkle some coriander powder, red chilly powder, salt and cook for 1-2 minutes.
7. Finally add groundnut-sesame seeds powder and mix well. Switch off the flame immediately and garnish with finely chopped coriander leaves.