ingredients

- 2 medium size tomatoes - roughly choped
- 2 medium sized eggplant (brinjal) - cut into small sized cubes
- 2 eggs
- turmeric 1/2 teaspoon
- salt as per taste
- cumin  1/2 teaspoon roughly crushed
- pepper 1/2 teaspoon roughly crushed
- ginger garlic paste 1 teaspoon
- 1 or 2 green chilli (optional) roughly chopped
- mustard seeds 1/2 teaspoon
- fresh corriander roughly chopped
- oil - approx 4 teaspoon
- few almonds / cashew nuts (optional)

How to cook:

Heat oil in a pan, add mustard seeds, cumin , pepper. Once mustard seeds starts to splutter add onions, turmeric, green chillies, almonds / cashew and ginger garlic paste - stir fry for a minute - in medium flame. Add eggplant cubes fry for a minute - add salt, cover and cook until eggplant pieces are 80% cooked. Add tomotaoes, cover and cook for another 5 mins. Now check with your spatula if everything is properly cooked - smash everything a little bit - if there is water let it dry a bit. Move everything to the side of the pan to make some space - add 1 teaspoon of oil - let it heat in high flame and the pour in the eggs. Let it cook like an omlet for a minute or two. Tear apart the omlet and mix it with rest of the curry. Cook for another 1 min and add corriander .