Serves 4-6 people
Ingredients
8-10   small tender vangi (brinjals/eggplants)
½ cup chopped onion
7-8  lasun/garlic cloves
¼ inch adrak/ginger piece (grated)
2 tbsp dry coconut (grated & roasted)
1 tsp  til/sesame seeds (roasted)
2 tsp shengadane/peanuts ( roasted & skined)
1-2 tbsp  chinch/tamarind pulp
2 tbsp gud/Jaggery (grated)
1 tsp Jeera/cummin seeds powder
1-2 tsp  dhane/coriander seeds powder
For Tadka - ½ tsp rai, pinch of Hing, ½ tsp Haldi
2-3 tsp red chilli powder
2-3 tsp Kala Goda masala
4 tbsp Oil
Salt as per taste
½ cup fresh coconut (scraped)
½ cup fresh green coriander (chopped) 
Method
1)   Wash and slit brinjals into four pieces, but keep their stems intact (Do not cut right 
    through the end). Put them in water.
2)   Heat 1-2 tsp oil in a pan, add onion,ginger & garlic, stir-fry till onion turns translucent.  Add dry coconut,sesame seeds,coriander seeds powder, jeera powder, peanuts, stir-fry for 2 minutes. Cool  it & grind to a coarse paste.
3)   Add Jaggery, tamarind pulp, Kala Goda masala, red chilli powder, Haldi, salt, ¾ of 
   the (scraped fresh coconut, & chopped fresh coriander) to the coarse paste and mix 
    well.
4)  Stuff this mixture of paste in the brinjals
5)  Heat remaining oil in pan, add rai, let it crackle, then add pinch of Hing & place 
   stuffed brinjals into the pan & gently turn them once or twice for 4-5 minutes on 
   medium heat to ensure even cooking.  
6)   Add 1 cup warm water, bring it to a boil, and cook on low heat. Cover the pan till brinjals are cooked & soft (Approx.10-15 minutes.)
7)   Garnish with remaining fresh coconut & fresh coriander.

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