Step 1

Grind roasted peanuts coarsely and transfer them to a bowl.

Step 2

Add the goda masala and turmeric powder to it, mix and keep it aside for now.

Step 3

Wash the baby eggplants well. You can leave the crown top as-is or cut it off. Slit the base into a plus sign like shown in the pic above.

Step 4

Do not slit it all the way through.

Step 5

Place the slit eggplants in a bowl of salt + water. Keep that aside for now.

Step 6

Heat oil in a pan, temper mustard seeds, and once they begin to crackle, add minced garlic and curry leaves.

Step 7

Fry for a minute or till the garlic begins to brown.

Step 8

Then add the baby eggplants to the pan along with salt. Give it a mix and cook for 2 minutes.

Step 9

Now, add the peanut sauce stir fry ground masala to the pan along with water, mix and cover the pan.

Step 10

Adjust the water depending on the consistency you prefer.

Step 11

Cook on simmer for 10 minutes. Keep stirring at regular intervals.

Step 12

Once the gravy thickens and the eggplants are cooked, garnish it with chopped cilantro and it's done!

Step 13

Serve with any flatbread or rice.