Ingredients:

1. 1 Big Eggplant
2. 2 Tomatoes
3. 1/2 teaspoon Turmeric Powder
4. 1 Tablespoon Red Chili Powder
5. 1 Tablespoon Coriander Powder
6. 5 Green Chili's
7. 2 Tablespoon Oil
8. 1 teaspoon Ginger Garlic Paste
9. Salt To Taste
10. Cilantro For Garnishing 
11. Oil to deep fry

1. 2 Tablespoon Peanuts
2. 1 Tablespoon Sesame Seeds

1. 1/2 teaspoon Cumin Seeds
2. 1/2 teaspoon Mustard Seeds
3. 2 Dry Red Chili
4. 6 Curry Leaves

Method:

• Cut the eggplants and deep fry them for a minute and set a side.
• In a pan, add 1/2 teaspoon of oil and roast the peanuts and sesame seeds.
•  After it's done set aside to cool. 
• Once it has cool down blend it and keep it aside. 
• In a kadai or pan add oil and temper with the ingredients mentioned above in the temper table.
• Add tomatoes, green chili, ginger garlic paste and cook for a minute. 
• Then add salt, turmeric powder, red chili powder and coriander power, mix well, cover it with a lid and cook for 5 min.

• Once the tomatoes are cooked add the eggplant and mix it. 
• If needed add water and cover, cook for 4-5 min. 
• Then add the peanut and sesame powder, mix well and switch of the flame. 
• Garnish with fresh cilantro.

• Do not fry the eggplant for longer time or it will get mushy or soggy.
• You can add onions for richer taste.
• Do not over cook the eggplants once you add it to the tomato gravy.
• For more spicy taste you can add some garam masala to the curry.