Heat one tablespoon oil in a non-stick pan. Add half the onion and sauté till translucent.
Dry roast peanuts, sesame seeds, coriander seeds, cumin seeds and coconut, one by one. Remove from heat, cool and grind together into a coarse powder.
Add sautéed onion, ginger, garlic and little water and grind into a fine paste.
Make a cross on the bottom of the brinjals, keeping the stalks intact.
Heat one tablespoon oil in another non-stick pan. Arrange the brinjals in it and sauté on high heat for two minutes. Cover and sauté on low heat for twelve to fifteen minutes, flipping once a while. Transfer on a plate.
Heat remaining oil in the same pan. Add remaining onion and curry leaves, mix and sauté till onions turn golden.
Add the prepared paste, chilli powder and salt, mix and sauté till the oil separates.
Add the sautéed brinjals and mix well. Add half cup of water, mix well, cover and bring to a boil. Cook further on medium heat for four to five minutes.