Pour 2 cups water to a bowl and stir in ¼ teaspoon salt. Keep this aside.

Rinse brinjals & slice them or cut to desired sizes. I chop them to ¾ to 1 inch pieces. Add them to salted water.

Heat oil in a wok or a pan. Add cumin & mustard. Let them splutter.

Add ginger garlic paste & green chilies. Saute quickly until aromatic for a minute.

Now add chopped brinjal, salt & turmeric. Stir fry on a medium high flame for 3 mins.

Then cover and cook till soft on a low flame stirring in between. While these cook, proceed to the next step.

Optional: This brinjal fry recipe can be made without peanuts too but they impart a nutty taste. So this step is optional. Dry roast or air fry them until golden and aromatic. Cool & crush them coarsely either in a mortar pestle or grinder. (check pics in the post)

When the brinjals are completely cooked and soft, add curry leaves, crushed peanuts & garam masala (or idli podi).

Stir fry on a medium heat until aromatic for 2 to 3 mins. Taste test and add red chilli powder & salt if you want.

Turn off and when the brinjal fry cools down a bit, pour lemon juice if you want.

Serve brinjal fry with rice, chapati or Rasam-rice or Sambar-rice.