• Wash the brinjals and slit them into 4, keeping the end intact. 
• Soak them in salted water and keep them aside. Soaking the brinjal in water after cutting them is essential to prevent oxidation.

Make The Stuffing Masala Paste

• 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 and blend until smooth.
• Stuff this mixture in the brinjals.

Make The Curry

• 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.