Eggplant Tomato curry

I am a big fan of vaah chef and andhra cuisine.

I refer to many recipes from vaah chef website.

Dad bought 3 big sized eggplants this weekend and we used one for baingan bhartha that day.

We still had two more eggplant remaining and i wanted to try something else other than baingan bartha with one.

I searched in vaah chef website and found a recipe eggplant tomato curry which can be mixed with rice or had as a side dish for roti/dosa etc.

He said its an andhra dish.

The brinjal used is the big brinjal which we normally use for baingan bhartha.

We mixed it with rice and ate it with appalam !

This recipe is a keeper.

RECIPE COURTESY : Vaah Chef

Here is what i did

In a 2 litre pressure cooker ,

Layer 1 : 1 tbsp oil

Layer 2 : 1 medium size onion finely chopped arranged in one half and 2 medium size juicy tomatoes finely chopped in other half of the bottom

Layer 3 : 1 medium/big size big brinjal chopped

Layer 4 : 3/4 tsp dhaniya powder, 1/2 tsp red chilli powder, 1/2 tsp salt , 1/2 tsp ginger garlic paste , 1/4 tsp haldi , tadka of (1 tsp jeera, mustard, 6 curry leaves, 2 red chillies, )

Layer 5: powder of roasted peanuts and sesame seeds ( take 1 tbsp peanuts plus 1/2 tbsp white sesame seeds and dry roast it and grind it into a powder)

Close the lid with weight and cook on high flame for 2 whistles.

Let the pressure settle itself.

Open and mix well and add 1/4 cup plus 2 tbsp water.

Mix with rice and have with pappad/appalam/vadagam/karudam .

Yummyy dish ready.