Wash the eggplants, poach them, and cut them into pieces.

Heat oil in a pan and fry the eggplants on low flame for about five minutes. Set aside.

In a mixer jar, add roasted peanuts, garlic, ginger, coriander seeds, cumin seeds, red chili powder, turmeric powder, and water. Blend into a smooth paste.

Heat oil in a kadhai and add cumin seeds, dried red chilies, bay leaf, and asafoetida. Sauté for a few seconds.

Add chopped onion and fry until golden brown.

Add the prepared paste and cook until the oil separates.

Add chopped tomatoes, green chilies, and salt. Cook until the tomatoes soften.

Add hot water and the fried eggplants. Mix well and cover the kadhai. Cook on low flame for 15-20 minutes.

Finally, add garam masala, dried fenugreek leaves, dry mango powder, and chopped coriander leaves. Mix well and serve hot.