Eggplant mint leaves curry

Ingredients	Quantity
Eggplant	250 gms
Mint leaves	2 bunches
Peanuts	½ cup
Red chili	7
Cumin seeds	1 tea spoon
Oil	1 table spoon
Salt	To taste
Turmeric	pinch

Preparation method

1. Wash the Eggplant and cut into long thin slices and keep them in water. Wash the mint leaves and keep it aside.
2. Heat the pan add oil to fry then add peanuts, red chili, cumin seeds fry it until red color then switch off the flame and grind it to a coarse powder.
3. Heat the pan add oil to fry then add mint leaves fry it for 1 minute then add eggplant and turmeric fry it for 5to 10 minutes.When the eggplant is cooked then add salt, grinded powder mix and fry it for 3 more minutes then switch off the flame.
4. You can serve it with hot plain rice or chapatti.Very tasty and healthy.