Heat a pan. Roast 1 cup peanuts, until light brown spots appear on peanuts. Let them cool.
Add roasted peanuts, 3 & ½ teaspoon of red chili powder, 1 teaspoon of cumin seeds and salt to taste in a grinder jar.
Ground the above ingredients into a coarse powder. Keep it aside.
Take 9-10 small brinjals. Wash and pat dry them.
Make 2 deep cuts to the brinjals, as shown in the below picture.
Take half tablespoon of salt in a plate. Deep your index finger to salt and apply the salt inside brinjal cuts. Repeat it for all brinjals.
Heat 2 tablespoons of oil in a kadhai. Transfer all the brinjals to a kadhai.
Cook them on medium flame by flipping. Brinjal should cook from all sides. Once a side of brinjal cooked brown spots appear on it.
To check brinjals are cooked perfectly or not, take a knife and put it on each side of the brinjal .knife will go easily inside the brinjal, if brinjal is cooked.
Once brinjals are cooked, transfer them to a plate.
In the same kadhai, heat 3 tablespoons of oil. Add the ground masala to it [prepared in step 3]. And mix well.
Cook it for 1-2 minutes on low flame. It started releasing oil, once cooked. Don’t burn the masala.
Once the masala is cooked, add 1 cup of water to it and mix it well.
Now add all cooked brinjals in a kadhai and mix well. Let it cook for 2-3 minutes.
Now add 4-5 cups of water to it. Let it boil.
Cover for 4-5 minutes. Add chopped coriander to it and Turn off the flame.
Serve the tasty brinjal curry with chapatti and rice.