Prep the vegetables, peanuts and roasted besan.
Wash and Rinse the eggplants and potatoes. Now make a cut in the eggplant from the center, but still keep it as a whole. I suggest to buy small Indian Aubergines/ Ravaiya. Add them to Cold water. Next Cut the baby Potatoes into two halves. Add the potatoes to the water as well.
Add roasted peanuts to a mixer jar. Crush them into powder form. In a pan, roast the besan until it smells nutty and keep it aside. If you want to skip this step, you can also use plain sev and crush it into powdered form.
Pulse the tomatoes into puree and keep it aside
Now in a heavy bottom pan add oil. Let it heat up.. In the meanwhile, pat dry the eggplants and the potatoes. Once the oil is hot add the eggplants. fry them until they are slightly golden and cooked on the inside, Once done, keep them on the side.
Now add the potatoes. Let them fry until golden and almost cooked. Keep them aside.
Now remove about 3 tbsp's oil and keep it aside. You can reuse this oil to make/ toast parathas or bhakris.
Turn the stove on low flame. Add a small cinnamon stick, bay leaf, dried red chilies, cumin seeds, sesame seeds and pinch of asafetida.
Once they splutter, add minced garlic and tomato puree. Next add in the spices as listed in the ingredient list below. Let it cook until the oil separates
Add the peanut powder and roasted gram flour. Mix it well and let it cook.Add hot water and bring a curry to simmer.
Next, add in handful of chopped cilantro, and fried eggplants and potatoes. Mix everything in the masala. Cover and let. the curry simmer on medium low flame for about 7 mins. Garnish it with lot of chopped cilantro.