Wash the green eggplants and cut them into quarters lengthwise, keeping the stem intact. Soak them in water to prevent discoloration.

Roast garlic, ginger, green chillies, dry coconut, cumin seeds, and coriander seeds on a pan. Once cooled, grind them coarsely in a mixer with coriander leaves without adding water.

Heat oil in a cooker over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, asafoetida (hing), and curry leaves.

Add chopped onion and saute until golden brown.

Add turmeric powder and mix well. Then add coarsely ground masala. Saute well for a minute.

Add chopped tomato (if using) and salt to taste. Also, add garam masala powder. Saute for another two minutes.

Add roasted peanut powder and saute for a minute.

Add the cut green eggplants to the cooker and Add about half a glass of warm water, mix them well with the masala. You can also remove the masala, stuff it into the eggplants, and then put them back in the cooker. You can add more water if you prefer more gravy.

Close the lid of the cooker and cook on low heat for 2 whistles.

Once the pressure is released naturally, open the cooker. The Brinjal Green Masala Recipe is ready to be served. It goes well with roti or rice.