Heat oil at first and add in cumin, mustard, fenugreek and black seeds or kalonji. Let them crackle a bit before adding the curry leaves. Now add in the brinjals. Wash and make a + cut on each until half way and not all through the end. Keep them immersed in water with salt to avoid the change in colour. Cover and cook on a low heat until nicely shallow fried.

In a teaspoon of oil from the quantity mentioned, shallow fry the onions until light pink in colour. Alternatively roast peanuts, sesame seeds and dry coconut pieces separately. Grind them all along with the fried onions to a smooth paste using water as required.

Add this paste to the well beaten curd. And further to the shallow fried Brinjals along with the powdered spices. Mix well and saute all on a low heat. Do not stir vigorously. Add a cup of water to it. Half cover and cook on a medium high to high heat for about 15-20 minutes. Adjust salt and simmer for the next 10-12 minutes until oil starts floating on top.

Serve with plain rice and boiled eggs at lunch or dinner. Enjoy!