firstly, cut the brinjals in x-shape without taking off the stalk.

soak in water for 10 minutes to avoid discolouring.

meanwhile, prepare masala powder by roasting 2 tbsp peanuts until it turns crisp.

add 1 tsp coriander seeds, 1 tsp cumin seeds and ¼ tsp methi.

roast on low flame until spices turn aromatic. cool completely and transfer to mixi.

also add 1 tsp chilli powder, ½ tsp turmeric, 1 tsp aamchur and ¾ tsp salt.

blend to a fine powder without adding any water.

now stuff in prepared masala powder to brinjal. keep aside.

in a large kadai, heat 3 tbsp oil and splutter 1 tsp cumin, 1 bay leaf and pinch hing.

add in stuffed brinjal and saute for a minute.

cover and cook on low flame for 10 minutes or until its half cooked.

once the brinjal in half cooked, keep aside.

in the same oil, add 1 onion, 1 tsp ginger garlic paste and saute well.

keeping the flame on low, add ½ tsp turmeric, ½ tsp chilli powder and ½ tsp garam masala.

saute until spices turn aromatic.

further add 2 cup tomato puree and mix well.

cover and cook until oil separates from sides.

now add in fried brinjal and add ½ tsp salt. mix gently.

pour in ½ cup water and mix gently.

cover and simmer for 10 minutes, or until brinjal is cooked completely.

finally, add 2 tbsp coriander and enjoy bharwa baingan with roti or parotta.