Cooking Mode: Bharli Vangi

Step 1 of 4

Roast peanuts, sesame seeds, and grated coconut; coarse-grind with garlic paste, red chili powder, godha masala, and salt.

Step 2 of 4

Slit baby eggplants crosswise from bottom, keeping stems intact, and stuff with peanut spice paste.

Step 3 of 4

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

Step 4 of 4

Add remaining spice paste and water, cover tightly, and simmer on low heat for 15 minutes until eggplants are tender.