firstly, take 9 brinjal and slit in the centre. keep in water to prevent discolouring.
to prepare the stuffing, in a pan take ¼ cup peanut and roast on low flame until it turns crunchy.
once the skin separates, peel the skin off.
add 1 tsp cumin, 2 tbsp sesame and 3 tbsp dry coconut.
roast on low flame until it turns golden brown.
cool completely, and transfer to a small mixi jar.
add ¼ tsp turmeric, 1 tsp chilli powder, 1 tbsp goda masala, ½ tsp salt, 3 clove garlic, 1 inch ginger, small piece tamarind and 3 tbsp coriander.
blend to a coarse paste without adding water.
transfer the masala paste and add 1 onion.
mix well-combining everything well.
now stuff the masala into brinjal and keep aside. reserve the leftover masala.
to prepare the curry, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, pinch hing.
keeping the flame on low add ¼ tsp turmeric,½ tsp chilli powder. saute until the spices turn aromatic.
now add leftover stuffing and saute for 2 minutes.
add 1 tomato and saute until the tomatoes turn soft and mushy.
add in stuffed brinjal and saute for 2 minutes without breaking.
now add 1 cup water, ½ tsp salt and ½ tsp jaggery. mix well.
cover and cook for 10 minutes or until the brinjal is cooked completely.
further, add 2 tbsp coriander and mix well.
finally, enjoy bharli vangi with roti or chapathi.