There are hundreds of recipes using eggplant. Each one more delicious than the other. I have experimented with several recipes and all of them have turned out well. This is one of my particular favourites. I stumbled upon this accidentally. When Hari was on holiday, I had to cook myself. And I am a lazy cook. I therefore decided to experiment with a recipe that required minimum effort. Eggplant, which required no  peeling, was the preferred vegetable. Being a foodie, a simple eggplant dish was not sufficient. It had to taste outstanding, but with very little effort. Hence, this recipe.

Ingredients
250 gms eggplant (baingan, kathrikkai)
3 green chillies, slit
1 sprig curry leaves
1 tsp ginger-garlic paste (optional)
Salt to taste
1 1/2 tsp lemon juice
1/2 tsp mustard seeds (sarson, kadugu)
1/2 tsp cumin seeds (jeera, jeeragam)
A pinch of turmeric powder (haldi, manjal podi)
1/2 tsp red chilli powder (optional)
3/4 tsp garam masala
2 tbsp peanuts (optional)
Method
This recipe can be made without peanuts too. But they provide a great taste to the dish. If you are using peanuts, roast them and cool. Then pulse in a blender to get a coarse powder
Set aside
Wash the eggplants
Slice them or cut into any desired shape
Soak the sliced/cut pieces in water and set aside
Heat a wok and add mustard and cumin seeds
When they begin to splutter, add green chillies and continue to roast till the chillies turn pale green
Add ginger garlic paste and saute for a few seconds (not too long)
Add the chopped eggplants, salt and turmeric powder
Toss on medium flame
Cover and cook on low flame till the eggplants are done
Add curry leaves, red chilli powder, garam masala and crushed peanuts
Stir well
Cover and cook for 2-3 minutes more, on low flame
Remove from flame
Pour lemon juice just before serving
Serve hot with red or brown rice
Enjoy!