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Step 1: Wash the brinjal and keep it aside. If you want trim the leaves.
Step 2: Dry roast the peanuts in a nonstick pan on a slow flame.
Step 3: When the peanuts will get roast, add the sesame seeds.
Step 4: When sesame seeds will get roasted turn off the flame, add desiccated coconut.
Step 5: Continuously mix it for 2 minutes. Keep it aside for 2 minutes. Meanwhile fine chop the onion and tomatoes.
Step 6: Grind the roasted peanuts, sesame, and desiccated coconut in a blender.
Step 7: Add garlic cloves and chopped coriander leaves. Make a fine paste of it. If required add 1 – 2 tbsp water.
Step 8: Heat the 1 tbsp oil in the pan.
Step 9: Add chopped onion when oil is medium hot. Add ½ tsp of salt.
Step 10: Saute till the onion will start to turn pink. Add chopped tomatoes.
Step 11: Cook till tomatoes will get cooked and soft. Add prepared peanut coriander paste.
Step 12: Mix well. Add red chili powder, turmeric powder, goda masala, hing and jaggery, and ½ tsp salt.
Step 13: Mix well and cook till oil starts to release from sides. Here your stuffing is ready. Keep it aside to get cool down.
Step 14: Cut the brinjal into 2 cross ¾th cuts from the bottom part as shown in the picture. Do not cut them into two parts. Same way cut all the brinjals.
Step 15: Stuff the brinjal using prepared stuffing as shown in the picture.
Step 16: Same way stuff all eggplant or brinjals and keep it aside.
Step 17: Add 1 cup water to the pan in which stuffing was prepared and heat it to boil. We will use this water to make curry.
Step 18: Heat the ½ tbsp oil in another pan.
Step 19: Add cumin seeds when oil is medium hot. When they start to crackle, add stuffed brinjal and saltStep 20: Mix well. Fry them on medium flame until they turn light brown.
Step 20: Mix well. Fry them on medium flame until they turn light brown.
Step 21: Add boiled water and stir well. Cover the pan and cook until brinjal gets cooked. Stir in between. Keep curry on simmer for 2 – 3 minutes.
Step 22: Turn off the flame.
Step 23: Garnish the Maharashtrian stuffed brinjal with finely chopped coriander leaves.
Step 24: Serve warm stuffed brinjal with roti or plain paratha.