Ingredients
300 g brinjal (eggplant), diced
1 cup roasted peanuts
2 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt, to taste
2 tablespoons chopped coriander leaves
1 tablespoon lemon juice
Method
Heat the vegetable oil in a large pan over medium heat.
Add mustard seeds and cumin seeds, stirring until they start to pop.
Mix in the diced brinjal, turmeric powder, red chili powder, and salt. Cook for about 10 minutes, stirring occasionally, until the brinjal is tender.
Stir in the roasted peanuts and mix well. Cook for another 2 minutes.
Remove from heat and add lemon juice and chopped coriander leaves. Toss to combine.
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