Paprika eggplant curry

Ingredients

 1.Oil-2 tsp
2.Eggplant-2 Large sized
3.Ginger-1 tsp
4.Garlic-1 tsp
5.Paprika-0.5 cup
6.Tomato-3 medium sized
7.Green chilly-2 medium sized
8.Red Chilly Powder-1 tsp
9.Hing-a pinch
10.Turmeric powder-0.25 tsp
11.Cumin seeds-1 tsp
12.Salt-adjust to your taste

 Method

1.In a dry plate keep the eggplant and allow it to cook in the micro wave oven for 8 to 10 mins(it will be easy to peel the skin).
2.Meanwhile chop the tomatoes,greenchilly,ginger,garlic and put it in the mixer and blend it well.
3.In a dry pan ,in a low flame add oil and add paprika and allow it to cook for 2 to 3 mins.
4.Then take out the paprika from the pan to the plateand then add cumin seeds,hing,red chilly powder,turmeric powder,blended tomato mixture to the pan and stir it well,allow it to cook for 4 to 5 mins.
5.Meanwhile peel off the skin of eggplant and chop the eggplant.
6.Once the tomato mixture is ready add the eggplant,salt and stir it well and allow it to cook for 5 to 10 mins.stir it frequently and smash the eggplant well.
7.Then transfer the fried paprika to the pan containing the mixture and stir it well and allow it to cook for 2 mins.
8.Paprika eggplant curry is ready to serve.

Paprika eggplant curry can be served with roti/chappathi