using raw peanuts, roast them without oil. Keep aside to cool. No need to remove the skin.Heat oil in a non-stick pan and add cumin seeds, curry leaves and saute. Then add chopped eggplant pieces and saute well.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.Transfer the curry to a serving bowl and enjoy the...