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.