Heat the oil in a pan and saute the onions.
1 hen add the halved brinjals and tomatoes and dry spices and cook covered till the brinjals are cooked but not mushy or soft.
Add a little water if required.
It is better to let these veggies cook in their own juices since they are all moisture laden.
Stir them occasionally and add salt when they are partially cooked.
They must retain their bright colour and spongy texture.
Just before taking off the flame add the powdered peanuts and mix in till all the vegetables are well coated.
Transfer to a serving dish and garnish with chopped coriander.
Serve hot with rotis or parathas.