Heat a skillet. Toast the peanuts till lightly browned. Empty into a bowl.
In the same skillet, toast the sesame and coriander seeds till fragrant. Add it to the peanuts.
Add the coconut and toast till it becomes light brown. Add into the bowl.
Add 1 tbsp of the oil and fry the onions till golden brown. Allow it to cool.
Now add the onion along with the oil and all the toasted ingredients into a grinder jar. Add a sprinkle of water and grind to a course paste. Add more water if necessary.
Wash and clean the eggplants. Slit the eggplants into a plus sign till just the end, do not cut through the skin.
Heat a skillet with the remaining oil and toss the aubergines till slightly blistered and cooked, around 15 minutes. Drain and set aside.
In the same skillet, heat the ghee and fry the cumin seeds. Add the dry chillies and ginger garlic paste and cook till the raw smell is gone.
Add the ground paste and cook for a couple of minutes. Add some water to make the sauce thick, preferable the water used to shake the jar.
Add the aubergines back and keep on low flame, stirring occassionally, for around 5 minutes to absorb the flavors.
Serve hot as side for biriyanis, with rice and curry, or with chapathis.