Add a little oil to the pan and let it heat.

Once the oil is hot, add mustard seeds and let them splutter.

Add cumin seeds, curry leaves and asafoetida (hing) powder.

Add the finely chopped onion and saute until lightly golden.

Add the ground mixture of dry coconut, garlic, ginger, and green chilli. Saute for about two minutes.

Add turmeric powder and mix well.

Add the chopped tomato and saute for another two minutes.

Add salt to taste and mix. Reduce the gas to low.

Add cumin-coriander powder and onion-garlic masala. You can also use your preferred masala or chilli powder.

Add roasted peanut powder (if using) and mix well. Saute on low heat.

Add chopped coriander leaves and mix well.

Make four slits in each eggplant. You can also cut them into four separate pieces or chop them finely.

Add the eggplants to the pan and mix well, ensuring they are coated.

Make a space in the centre of the pan and add a little water.

Cover the pan tightly and cook on low heat for 5-7 minutes.

Remove the lid and mix the eggplants. They will still be slightly undercooked.

Flip the eggplants to cook evenly. If you prefer a gravy, you can add a full cup of water at this stage.

Cover the pan again and cook on low heat for another 5-7 minutes.

Check if the eggplants are cooked through. They should be soft.

The dish is ready to be served. It tastes great even without a lot of gravy.