Brinjal or egg plant used to be one of my favorite vegetables growing up. There was something unique about the gooey texture that I absolutely loved! Unfortunately, I cannot have them any more since I am allergic. (Even though I cheat and have the curry sometimes!) However, I do make them occasionally for Mayur. I got my hands on some small brinjals and immediately decide that I would make stuffed brinjals with them. I love the Maharashtrian way of preparing theses with peanuts and coconut stuffing. They go perfectly with bhakri. I hope you guys enjoy this recipe as much as my husband did! 

What you will need:

How to make it:

• Dry roast the peanuts, sesame seeds, and  the coconut until brown. Fry each one and set them aside one at a time. 
• Let them cool to room temperature. Transfer them to the mixer.
• Add the Kashmiri chili powder, turmeric, 3/4 teaspoon salt and jaggery, as well. 
• Mix and blend into a coarse paste. You do not need to add water as you need this preparation to be dry. The coconut should provide sufficient moisture to make the paste. 
• Wash and slit the brinjal into 4 parts, such that it still remains attached to the stem. Add 1/4 teaspoon salt to these. 
• Now stuff them with the masala. Keep the extra masala aside.
• Heat oil in a wide pan. Once hot, add cumin seeds. 
• Add the stuffed brinjals and 1/4 cup of water. Cover and let them steam for 3 minutes. 
• Open the cover and let them roast on all sides until done. Remove and set aside. 
• Add the remaining masala to the same pan along with 1/2 cup of water. Mix well. 
• Cover and cook till the masala begins to leave oil, stirring occasionally. 
• Add the brinjals back in the masala. Mix carefully so that the masala coats the brinjals. 
• Cover and cook for another 3 minutes on a low flame. 
• Serve with jawar roti.