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1
Wash the eggplants, pat them dry and slit into 4 keeping the stem intact.
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2
Take a wok, dry roast peanuts, coconut, sesame seeds separately and allow it to cool. Once cooled down,grind to make a smooth paste with these roasted ingredients using 1/2 cup water.
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3
In the same wok, smear little oil.
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4
After the oil heats up,add mustard seeds. After the mustard seeds crackle, add fenugreek seeds, cumin seeds, dry red chillies and curry leaves and mix them well..
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5
Add sliced onions. Saute till the onions get brown. Add ginger-garlic paste and saute for 30 seconds.
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6
Add turmeric, cumin powder, coriander powder, red chilli powder, salt, and green chillies. Mix everything well.
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7
Add the peanut-coconut-seasme paste prepared in step 2. Cover and let it cook for 25-30 minutes on medium flame until the oil starts to separate out on the edges.
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8
In the meanwhile, add oil to another pan and fry the slit baby eggplants. Keep it aside on a paper towel to soak extra oil.
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9
After 30 mins, check on the gravy. It should have separated oil by now giving a nice and bright color.
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10
Add chopped mint and coriander leaves.
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11
Add yoghurt and mix well. Bring it to a boil. Now, cover it and cook for another 3-4 minutes.
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12
After adding yoghurt, the curry starts to look even more creamy and richer in texture.
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13
Now is the time to add our fried eggplants to the gravy. Gently mix them in the gravy. Cook for another 3-4 minutes for the baby eggplants to absorb some flavors from the gravy.
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14
Garnish with coriander or mint leaves.
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15
Serve hot with your favorite Biryani or Naan.
