Masaledar Baigan

After you discount cauliflower, ladyfingers and the vegetables that nobody will even dream of eating, you are left with very few veggies to choose from. Which is why I keep returning to the good old purple vegetable, even though nobody (except me) is particularly fond of them.
I've got a bunch of recipes that I keep repeating, but today, I was feeling adventurous and invented one of my own. Slightly involved, but more than worth it.

500 gms baby brinjals
1 medium onion chopped fine
1 medium tomato chopped fine
1 sprig curry leaves
1 tsp mustard seeds
2 tbsp whole dhania
2 tbsp grated coconut
3 tbsp raw peanuts
red chilli powder
turmeric powder
salt
cooking oil

Roast the peanuts and dhania separately till browned and keep aside to cool.
Wash the brinjals, remove the stalk, cut lengthwise, and fry till well browned. Drain on kitchen towel and keep aside.
Heat cooking oil, splutter mustard seeds, add curry leaves and onions and fry till onions turn translucent. Add tomatoes and cook on a low flame till it starts getting mushy.
Meanwhile, dry grind the dhania, peanuts and grated coconut, and add it to the cooked paste and cook with stirring for a minute.
Add the fried brinjals, mix well, so they are all evenly coated. Cover the vessel, and let it cook in its own steam for about 5 minutes.
Serve hot with rotis.