In mixier or in coffee grinder, add the cumin seeds, peanut; ground them to a powder then add garlic, ginger and pulse to a coarse paste.

Heat a pan or kadai with oil; add the chopped onion, few curry leaves and saute till onions turns soft and pink in color.

Add the grounded peanut-ginger garlic paste and saute it for a mintue. Reduce the flame to low, add turmeric powder, red chilli powder and saute for a min or two. Add salt to taste.

Add the chopped eggplant-brinjal/vazhuthanaga mix well; increase the flame to medium high and sprinkle couple handful of water, close the pan with a lid and allow the brinjals-eggplants to cook for few minutes; stirring often.

Add the remaning curry leaves and combine well.Serve with rice as side dish or with roti/chapathi and Enjoy!