Bharali Vangi((Stuffed Brinjal/EggPlant)

Ingredients :
1) 10 small brinjals/eggplants
2) 1 cup dry shredded coconut
3) 1/2 cup peanut powder
4) 1/4 cup sesame seeds
5) 1 tbsp each coriander-cumin seeds
6) 2 -3 tbsp Maharashtrian goda Masala (Curry Masala)
7) 1 tsp tamarind pulp(optional)
8) 1 tbsp jaggery
9) 2 tsp chili powder
10) salt to taste
11) 1 tsp ginger-garlic paste
12) 1/2 tsp asafoetida,
13) 1 tsp turmeric powder.

14) Poppy Seeds
15) 2 tsp oil

Method :
1) Remove stems and give four vertical slits (not fully) to the brinjals from the top. If you want to keep the stems, give the slits from the bottom of the brinajls keeping the stem intact. Keep them in salt water for 10 minutes and rinse. Set aside.
2) Roast coconut, sesame seeds, coriander-cumin seeds ,Poppy seeds together till light brown. Powder this mixture and combine tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chili powder and goda masala with the ground spices. Alternatively, grind all these ingredients together with the roasted mixture.
3) Stuff all the brinjals with above masala.
4) Take a kadai (Wok) and heat oil in it. Add mustard seeds. add asafoetida and turmeric powder.
5) Add the brinjals and the leftover masala. Gently fry for sometime. Add 1/2 cup water.
6) Cover and cook over low-medium heat for about 15-25 min or until the brinjals turn soft and completely cooked.
7)Remove the lid and stir to check if the brinjals are done. If not, cook further until well done.

8) Garnish with coriander leaves. Serve hot with chapati or rice.