For Stuffed Eggplant: Slice the eggplants lengthwise. In a bowl, mix the onion-garlic paste, peanut powder, and all the dry spices. Heat oil in a pan and sauté the spice mixture until fragrant. Stuff the mixture into the eggplants, reserving any leftover masala.

Heat a pan and add 3 tablespoons oil. Add mustard seeds and let them splutter, then add asafoetida and the remaining masala. Add the stuffed eggplants, cover, and cook for about 10 minutes. Sprinkle a little dried mango powder and mix. Garnish with chopped fresh cilantro. Serve with roti, paratha, or rice.

Add the tomato and green chili paste. Sauté well. Add 1/2 teaspoon turmeric powder, 1/4 to 1/2 teaspoon red chili powder, and 1 teaspoon coriander powder. Cook until the oil separates.

For Peas & Mushroom: Wash and slice the mushrooms and set aside. Heat 2-3 tablespoons oil in a pan or skillet. Add the onion paste and sauté until translucent. Add 1 1/2 teaspoons ginger-garlic paste and cook until the raw smell disappears.

Once the peas are cooked, add garam masala powder. Serve the peas & mushroom hot with roti, naan, paratha, or chapati.

Add the sliced mushrooms and peas. Stir and sauté for 5 minutes. Add 2 cups water and salt to taste. Cover and cook until the peas are tender.