Instructions

1. Dry roast peanuts until nicely done.
2. Sauté red chillies, coriander, sesame, cumin and coconut in the same pan.
3. Sauté onions in little oil till brown and add garlic pods. Allow them to cool.
4. Blend all the ingredients in a blender to a coarse paste. Add salt to this paste.
5. Wash brinjals thoroughly and slit them partially.
6. Stuff the paste in the brinjals and set them aside.
7. Heat a pan with oil and add the stuffed brinjals along with curry leaves.
8. Toss them well to coat with oil. Cook on medium flame.
9. Cover and cook until done. Flip occasionally to cook evenly.
10. When the egg plants are cooked completely the skin wilts off.
11. Remove from the flame and transfer to serving bowl.
12. Garnish with coriander leaves and serve hot with steamed rice.