Without removing the stem, slit the brinjals vertically without completely cutting it. Keep the brinjals dipped in water after cutting.
Heat 2 Tbsp oil in a kadai.
Fry the brinjals. Keep the kadai closed with a lid.
Stir in between and ensure that the brinjal is fried on all the sides. Take out the fried brinjals and keep it aside.
Check the quantity of remaining oil in the kadai. If necessary add some more oil to have atleast 2 tbsp of oil in the kadai. Keep the flame medium.
Add bay leaves, black cardamom and cumin seeds and saute for 30 seconds.
Now add the cut onions and saute till they become light brown.
Add ginger, mix well and saute for a minute. You can also substitute ginger with ginger garlic paste.
Now add turmeric powder, chilli powder, coriander powder, cumin powder and garam masala. Mix well and cook till the raw smell of the spices is gone.
Add the chopped tomatoes.
Mix well and keep the kadai closed with a lid. Cook for 7 to 8 minutes in low flame till the tomatoes become mushy.
Add peanut powder, mix well and cook for 2 to 3 minutes.
Add required salt and mix well.
Add 1 cup of water to get a gravy like consistency. Check the consistency and If required add more water.
Now add the fried brinjals. Ensure that all the brinjals are dipped properly in the gravy.
Keep the kadai closed with a lid and cook the brinjals in low flame for 15 minutes. After 15 minutes remove the lid and your Brinjal Masala is ready to be served.