Wash eggplants, cut the stalk. Cut eggplant lengthwise into 4-6 pieces depending on the size and put them in a bowl of salted water until ready to use. This avoids discoloration of eggplants.
Season with salt, chili powder, coriander powder and turmeric. Mix well.
Reduce the flame to medium high, cover and cook for 1 or 2 minutes until eggplant changes color and is slightly soft. Do not cover for too long and do not over cook.
Remove cover and stir fry until eggplant is cooked but firm.
Sprinkle peanut powder and sesame seeds powder, mix well and cook for few minutes until the curry is done.
Sprinkle coriander leaves and transfer to a serving bowl.