Bharli Vangi

Slit brinjals lengthwise in a cross pattern from the bottom, keeping stems intact.

Mix grated coconut, ground peanuts, roasted sesame, chopped onion (half), goda masala, red chilli powder, tamarind, jaggery, and salt to make the stuffing.

Stuff each brinjal generously with the coconut-peanut mixture.

Heat oil in a wide pan. Add remaining onion and sauté until golden.

Add any leftover stuffing and cook for 2 minutes.

Place stuffed brinjals carefully in the pan.

Add turmeric and a splash of water. Cover and cook on low heat for 15 minutes.

Gently turn the brinjals once. Add a little more water if needed.

Cook until brinjals are completely tender and the filling is fragrant.

Garnish with fresh coriander and serve with bhakri or chapati.