WHISKAFFAIR'S
Wash the brinjals and slit them into 4, keeping the end intact.
Soak them in water and keep them aside. Soaking the brinjal in water after cutting them is essential to prevent oxidation.
Add peanuts, fresh coconut, jaggery, tomatoes, tamarind paste, Kashmiri red chili powder, green chilies, ginger, salt, cilantro, and ¼ cup water to the medium jar of a blender.
Blend until smooth.
Stuff this mixture in the brinjals.
Heat peanut oil in a pan over medium-high heat.
Once the oil is hot, add mustard seeds, asafetida, and curry leaves, and saute for 3-4 seconds.
Add onions and cook until soft (3-4 minutes), stirring frequently.
Next, add goda masala and turmeric powder and give it a mix.
Mix the leftover masala paste with 1 cup of water and add it to the pan. Mix well.
Add the stuffed brinjal to the pan and mix well. Reduce the heat to low.
Cover the pan with a lid and cook for 15-20 minutes, until the brinjals are tender.
Add water if the curry looks thick. Check for salt and add more if needed.
Garnish the curry with chopped cilantro and serve hot.