Heat ¼ cup of cooking oil in a medium-size pan (Shallow fry).
As the oil heats up, partially slit the eggplant (Brinjals) into 4 sections, leaving the stem intact.
When the oil is ready, fry the eggplant until the skin softens completely. This is when the eggplants are cooked evenly. Set them aside.
Transfer the hot oil to a bowl and just retain a few teaspoon oils in the pan.
Saute ginger for about 30 seconds and as they begin to sizzle, add onions.
Fry the onions until they turn transparent and add chopped tomatoes. Continue to saute for a minute.
Add garlic powder, red chili powder, turmeric, coriander, and cumin powder. Continue to fry for another 2-3 minutes and add salt.
Turn the heat off and add tahini, peanut butter (Or roasted peanuts), and grated coconut. Blend it with ¾ cup of water.
Pour the blended gravy in the pan and cook for 5 minutes.
As the gravy begins to bubble, add the shallow-fried eggplants (brinjals) and stir well.
Cover and cook till the flavors are all absorbed by the eggplant.
Garnish well with coriander leaves.