Bharela-vangi

I end up making baigan at least once a week, and when I saw Roma Patel's peanut-baigan combination, I knew I had to try it out sometime. Modified her recipe a bit, but it sure tasted yummy as it is.

Roast and lightly crush a handful of peanuts.
Make a dry paste of crushed peanuts, grated coconut (about half the quantity of the peanuts), dhania powder, jeera powder, salt.
Slit the baigan into quarters and stuff half the dry paste into them.
Fry a few pods of crushed garlic and chopped green chilli. When the garlic is done, put in the rest of the dry paste and fry for about a minute. Put the stuffed baigan, add enough water to half cover the baigans, and let it cook on low heat till baigans are well done, and you get a slightly runny gravy.
To be had with rotis.