Perugu Vankaya, Eggplant with Yogurt

This is very quick and easy prepartion. Medium gravy curry made with egg plant, onion, tomatoes and Yogurt.

Ingredients:

Egg Plant – 2, cut into 2 inch pieces
Yogurt – 3 tbl spn
Tomato – 1 Medium size, chopped
Onion – 1/2, chopped
Green Chillies – 4
Cumin seeds – 1/2 tbl sp
Mustard seeds – 1/2 tbl sp
Turmeric – pinch
Red Chili powder – 1/2 tbl sp
Ginger Garlic Paste – 1/2 tbl sp (optional)
Salt: 1/2 tbl sp
Oil – 2 tbl sp

Cooking Procedure:

1. Mix the egg plant, chopped onions, tomatoes, red  chili powder, ginger garlic paste, salt, turmeric powder and yogurt.

2. Heat oil in a pan, add cumin seeds, mustard seeds and let them splutter. Now add the mixed egg plant and let it cook for 20 minutes under medium flame, with lid closed. Keep mixing in between so that the egg plant wont stick to the pan.

3. You may garnish with coriander leaves and serve hot with roti or white rice.