Wash and finely chop the aubergines, keep it soaked in water.

Roughly crush the peanuts in a mixer grinder and keep aside.

Heat oil in a pan on medium heat, add in the garlic and saute until it flavors the oil (2-3 minutes).

Add the onions and saute until the mixture turns golden brown (5 minutes).

Drain the water from the aubergines and add it to the pan and mix well.

Let the aubergines cook until 3/4th in its own moisture.

Add the red chilli, turmeric, cumin, coriander powder and mix well.

Add the crushed peanuts, season with salt and cook until the aubergines are well cooked.

Whisk the curd to smooth consistency and add it to the pan.

Turn the heat to low, and mix the whole mixture together to avoid curdling.

Let the mixture simmer for 5 minutes.

Switch off the heat and garnish with coriander leaves.

Serve hot.