Cooking Mode: Bharli Vangi Maharashtrian

Step 1 of 5

Dry-roast peanuts, sesame seeds, and grated coconut; grind coarsely with garlic paste, godha masala, red chili powder, turmeric, and salt.

Step 2 of 5

Slit baby eggplants crosswise from the base, keeping stems intact, and stuff tightly with the spice mixture.

Step 3 of 5

Heat vegetable oil in a heavy pot, add stuffed eggplants, and sauté on medium heat for 5 minutes.

Step 4 of 5

Stir in any leftover spice paste and water, cover tightly, and simmer on low heat for 15 minutes until eggplants are tender.

Step 5 of 5

Serve hot with chapati or jawar bhakri.