Grind all the ingredients for the masala paste with water. Add just enough water to grind, so that the paste is not too thick or too runny. Keep aside.
Heat 2tsp oil in a pan, add the popu ingredients and after the seeds splutter and the dals turn light brown, add curry leaves and eggplant pieces. Cover and cook on medium-low heat for about 8-10 minutes or until the eggplants are half way cooked.
Mix in the cilantro paste and salt; cover and cook until eggplants are completely tender and the masala paste doesn’t smell raw anymore. This will take 10 more minutes.
Serve hot with rice and dal for a wholesome meal.
This is my entry to this RCI-Andhra event hosted by Latha (@ Masala Magic).