Vankaya Tomato Curry/ Eggplant and Tomato Curry

These days I'm ringing myself around comfort food.....this is one of the best and typical Andhra curry, like any other curry it also has many variations, but this is my version, which is an altered version of vahchef......

Ingredients

• 1lb. Eggplant(purple kind, cut into 1''pieces), 1Medium Onion(chopped), 2Tomatoes(diced), 3tsp.Oil, 1/2tsp.Mustard and Jeera each, 2Spring Curry Leaves, 2tsp.Red Chilli Powder, 1/4tsp.turmeric powder, 3/4tsp.Dhania Powder, Coriander leaves for garnishing, Salt to taste.

Powder: Dry roast 2tsp.Pea nuts and 2tsp.Sesame seeds and grind them to a fine powder.

Method:

• In a pan heat oil, once it is hot, add jeera and mustard, once they start to splutter add curry leaves and onions and fry til the onions are translucent, then add tomatoes, eggplant pieces, salt, turmeric, red chilli powder, coriander powder, 1/2cup water, close it with lid, cook on medium heat until the eggplant pieces are totally cooked, now adjust the spices and add the ground peanut & sesame powder and cook for few seconds, then remove from the flame and garnish with coriander leaves.....this will go good with steamed rice and roti.