Heat enough oil, crack the mustard seeds and cumin seeds with curry leaves.
Add the chopped onions, chopped tomatoes, crushed garlic cloves and saute until the vegetables turn mushy.
Now add the chopped brinjals, salt and saute for a few minutes, finally add the coriander powder, pepper powder, sprinkle some water and cook with lid for 5 minutes, remove the lid, add the peanut butter and cook for another few minutes until the oil gets separated.
Serve hot with rice.
Recipe courtesy: Priya Easy N Tasty Recipe
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.