firstly, cut 15 small brinjal marking 'x' in the centre.

soak in water to avoid discolouring.

to prepare the stuffing, in the pan take 2 tbsp peanuts, 2 tbsp coriander seeds, 1 tbsp cumin seeds, 2 tbsp sesame seeds, 1 tsp fennel, ¼ tsp methi and 2 tbsp dry coconut.

roast on low flame until the spices turn aromatic.

cool completely, and transfer to the mixer jar.

add 1 tsp chilli powder, ½ tsp turmeric, ¾ tsp garam masala, pinch hing and 1 tsp salt.

grind to a fine powder without adding water. masala powder is ready.

stuff the masala into brinjal and reserve the leftover masala.

in a pan heat 2 tbsp oil and roast stuffed brinjal.

fry and cook until the brinjal is half cooked. keep aside.

in a large kadai heat 2 tbsp oil. add 1 tsp cumin and 1 tsp kasuri methi. saute until the spices turn aromatic.

now add 1 onion, 1 tbsp ginger garlic paste and saute until the onions turn golden brown.

keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder and ¾ tsp salt.

saute on low flame until the spices turn aromatic.

further, add 2 cup tomato puree and cook until the oil separates.

also, add ½ cup curd and continue to cook well.

now add the leftover masala powder and cook well.

add in fried brinjal and give a mix.

also, add 2 cup of water and mix adjusting the consistency as required.

cover and boil for 10 minutes or until the brinjal is cooked well and the oil separates from the gravy.

add in 2 tbsp coriander and mix well.

finally, enjoy bharwa baingan recipe with roti or rice.