Ingredients:
To marinate brinjal:
Brinjals - 12, small size
Ginger and garlic - 2 tsp, grated
Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 1/2 tsp
Lemon juice - 3 tsp
Salt - 1/2 tsp

Ingredients for gravy:
Dry coconut powder - 2 tbsp
Onions - 1 cup, chopped
Tomato - 1/2 cup, chopped
Mustard seeds - 1/2 tsp
Curry leaves - 4
Chilli powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 1/2 tsp
Garam masala powder
Coriander leaves - 4 tbsp, chopped
Peanuts - 2 tbsp, crushed
Salt - 1/2 tsp
Cooking oil as required

Method:
1. Slit brinjal into 4 pieces lengthwise, keeping pieces attached.
2. Make a paste by mixing all ingredients for marinade.
3. Stuff the brinjals with the paste and set aside for 30 minutes.
4. Fry dry coconut powder and 2 tbsp onion in 2 tsp oil and grind to a paste.
5. Heat 2 tbsp oil and add mustard seeds. When it starts popping add curry leaves and remaining onions and cook for 2 minutes.
6. Add ginger garlic and cook again.
7. Add coconut paste with 1/2 cup water and cook till gravy thickens.
8. Add tomatoes, dry powders and salt.
9. Fry till all the masala is well cooked.
10. Add the brinjals with 2 cups of water and stir.
11. Cook covered on low heat for 15 minutes, till brinjals are tender.
12. Add 1 tsp sugar and 2 tsp lemon juice. Stir gently. Turn off heat.
13. Sprinkle 1/2 tsp garam masala powder, crushed peanuts and coriander leaves.
14. Cover and keep for 5 more minutes.
15. Serve with rice.