1. If using raw peanuts, roast them without oil. Keep aside to cool. No need to remove the skin.
2. Then grind peanuts, chilli powder into a fine powder. Keep aside.
3. Heat oil in a non-stick pan and add cumin seeds, curry leaves and saute. Then add chopped eggplant pieces and saute well.
4. Add a pinch of turmeric, cover and leave the pan on medium-low flame until the eggplant becomes soft and cooked. Keep stirring now and then.
5. When the eggplants are cooked, add peanut powder and mix well.
6. Turn the flame to a low setting.
7. Keep the curry on low flame for some time without covering the pan.
8. Add salt as required and saute well for 2-3 minutes and switch off the flame.
9. Transfer the curry to a serving bowl and enjoy the yummy curry with rice or chapathis.

Recipe courtesy: Trendy Relish