Temper the Spices: Heat oil in a kadai (pan) over medium heat. Add mustard seeds and let them pop. Then, add cumin seeds, a pinch of asafoetida (hing), and curry leaves.

Sauté the Onions: Add the finely chopped onions. Sauté until they turn slightly translucent and light brown. Finely chopped onions help the curry gravy thicken perfectly!

Fry the Paste: Add your freshly crushed coconut-ginger-garlic-coriander paste to the pan. Sauté for a minute until the raw smell disappears.

Add Tomatoes: Toss in the finely chopped tomatoes and cook until they soften up.

Add the Spices: Stir in the turmeric powder, Kanda Lasun masala, and salt to taste. Mix everything well so the spices cook in the oil.

Add Peanut Powder: Add the coarsely crushed roasted peanut powder and mix well. This gives the curry a wonderful nutty flavour and thickness.

Cook the Brinjal: Add the chopped brinjal pieces. Toss them well so they are fully coated with the flavorful masala base.

Add Water and Simmer: Pour 1.5 cups of lukewarm water into the pan. Mix well. Turn the heat to low, cover the pan slightly (leaving a small gap for steam to escape), and let it simmer for 10 to 12 minutes until the brinjal is soft and fully cooked.