Step 1: Prep the Eggplants. Wash the eggplants and cut them into halves or quarters. Keep the chopped eggplants soaked in a bowl of water so they do not turn black.

Step 2: Heat the Oil. Place a pan or kadhai on the stove and heat 1/2 ladle of cooking oil over a medium flame.

Step 3: Tempering. Once the oil is hot, add the mustard seeds and cumin seeds. Let them crackle. Then, add the asafoetida (hing) powder and fresh curry leaves.

Step 4: Sauté the Onion. Add the finely chopped medium onion to the pan. Sauté until it turns a light golden-brown colour.

Step 5: Add the Crushed Paste. Crush the dry coconut, garlic, ginger (1/2 inch), and fresh coriander leaves together in a mortar (or blend in a mixer). Add this freshly made paste to the pan and fry for 1 to 2 minutes until fragrant.

Step 6: Cook the Tomato. Add the chopped tomato and a little salt to taste. Sauté the mixture well. Lower the heat and cook for 1 to 2 minutes until the tomato is soft.

Step 7: Add Dry Spices. Keeping the gas flame low so the spices don't burn, add the Kanda Lasun Masala, Garam Masala, and turmeric powder. Mix everything perfectly.

Step 8: Add Peanut Powder. Stir in the coarsely ground roasted peanut powder. This gives the gravy a wonderful thickness and authentic Maharashtrian texture.

Step 9: Add the Eggplants. Drain the water from the eggplants and add them to the spiced masala. Stir gently to coat the vegetable pieces evenly.

Step 10: Add Water & Simmer. Pour in 1 1/2 glasses of warm water (warm water speeds up the cooking and enhances flavour). Bring the Maharashtrian Vangyache Kalvan recipe to a boil, then turn the heat to low. Let it simmer for about 10 minutes until the eggplants are completely soft and cooked through. Serve hot!