Eggplant curry/ Vangi Bhaaji/ Brinjal curry

In a large bowl, add all the above ingredients other than Oil and water.

Mix it well evenly, to coat the eggplant/brinjal with masala or ingredients.

Heat up the oil in a pan, once oil is hot add in all mixed content of the blow to pan and close the lid, cook for about 2 minutes.

Check the eggplant/brinjal, if it is half cooked, now add water and cook for about 2-3 minutes on low flame.

Eggplant curry is ready to serve as sides with rice or Chapatti.

Tip: Do not add peanuts powder/groundnuts powder if you are ALLERGIC.