vangi masala curry

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
•500 gms baby brinjals
•½ cup peanuts
•2 tbsp sesame seeds
•1 cup dessicated coconut
•4-5 garlic cloves, chopped
•½ inch ginger, chopped
•1 large onion, chopped
•1 tomato chopped
•½ tsp turmeric powder/haldi
•½ tsp red chili powder
•¼ tsp garam masala powder or goda masala powder
•½ tsp coriander powder/dhania powder
•½ tsp cumin seeds powder
•a pinch of asafoetida/hing (optional)
•2 tbsp oil
•2 cups water
•salt
INSTRUCTIONS
1.wash the brinjals, slit them into 4 without breaking them and soak in salted water for 20 mins. you can also chop them and soak in salted water.
2.dry roast the peanuts first, when they start to become brown, add the sesame seeds followed by dessicated coconut. roast them till all of them are browned and smell fragrant. you can also roast them separately.
3.when the coconut, peanuts and sesame seeds cool down. add them in a grinder with half of the chopped onions, ginger, garlic.
4.grind to a smooth paste with some water. make sure not to make it too liquidy.
5.if you have chopped the brinjals, follow these steps:
6.in pan heat oil, add the onions and fry them till they turn transparent. now add the ground masala to the pan.
7.fry the masala for 2-3 mins. add the all the dry spice powders and tomatoes.
8.mix it well with the rest of the masala paste. fry for another 2-3 mins.
9.finally add the chopped aubergines. add 2 cups water, salt and mix the entire curry.
10.cover and let the aubergines cook for 30-35 minutes.
11.if you have not chopped the brinjals, follow these steps:
12.to the ground masala add all the dry spice powders like jeera powder, dhania powder, garam masala powder, red chili powder and turmeric powder. mix the masala paste with the spice powders.
13.stuff the brinjal with this ground masala.
14.in pan heat oil, add the onions and fry them till they turn transparent.
15.add the stuffed brinjals to the pan. fry for a couple of minutes.
16.add the tomatoes and fry for 2-3 minutes. keep on stirring continously.
17.add water, salt and cover and cook for 30-35 minutes. when the dish is ready, garnish with coriander leaves.
18.serve bharli vangi hot with rice or chapati or puri.