Mix salt 1/8 tsp and 1/8 tsp black pepper powder, add in aubergines, shallow fry them, till half done, remove them on paper napkin, to remove excess oil.

Heat oil, add mustard seeds when start to crackle, add cumin seeds cook until it's colour is change, add chopped onions 🧅 cook until golden.

Add semi- ground roasted peanuts cook with onions (don't burn 🥜 peanuts) for 2 mins, add ginger- garlic paste mix cook for 1 min.

Add chopped tomato 🍅, tomato paste, yoghurt mix, add kashmiri red chillies powder, coriander & cumin powder, salt and mix, cook on low heat, until oil comes out, add little water mix.

Add 🥥 coconut cream mix, cook for 3 mins and add 1/2 cup water mix, let it boil.

Add fried aubergines, don't use spoon, just shake the pan, cook until oil comes out, but check water, if it comes dry add little more water.

Check the gravy consistency, don't make dry gravy, live little water and serve hot.

Garnish with chopped spring onions. Serve with plain 🍚 rice.