Maharashtrian style stuffed Brinjal recipe

Bharli vangi or stuffed eggplant is a traditional Maharashtrian dish and is a hot favourite of my son in law. I've made it a couple of times and it turned out delicious each time.
Ingredients & method:
* Eggplants / vangi – 5 (medium sized)
* Onion – 2 (finely chopped)
* Tomato – 1 (finely chopped)
* Turmeric powder – ½ tsp
* Asafoetida – ¼ tsp
* Jaggery – 1 tsp
* Cumin seeds – ½
* Onion – 2 (finely chopped)
* Tomato – 1 (finely chopped)
* Red chilli powder – 3 tsp
* Ginger - chilli paste- 1- 1 1/2 tsp.
* Turmeric powder – ½ tsp
* Asafoetida – ¼ tsp
* Jaggery – 1 tsp ( optional)
* Roasted peanuts powder – 2 tbsp
* Oil – 2 tbsp
* Salt to taste

To make paste
* Dry coconut – 2 tbsp
* Sesame seeds – 1 tbsp
* Cumin seeds – 1 tbsp
* Cloves of garlic – 2-4
* Coriander leaves – ¼ cup
* Roasted peanuts powder – 2 tbsp
* Oil – 2 tbsp

Method:
* Heat a tbsp of oil in a kadai.
* Once oil heated, add onion and saute for few seconds.
* Add tomato and cook until tender.
* Once onions and tomato are fried and tender, add ground paste and mix.
* Reduce the heat and add the dry masalas including salt
* Mix well and switch off the heat and allow to cool.

* Make 3 partial vertical slits on each brinjal , keeping bottom part intact.
* Stuff it tight with masala.

* Add 3 cups of water in a kadai in which we made masala and bring it to boil. We will use this water later to make curry.
* Heat up a tbsp of oil in another kadai.
* Once heated, add cumin seeds and let them splutter nicely.
* Add stuffed brinjals and fry them for a minute until they turn light brown.
* Add curry water and cook covered for 8-10 minutes until brinjals get cooked ,stirring occasionally.
* Reduce the heat and allow curry to simmer on low heat for 3-4 minutes.
Serve with Bhakri, roti or simply mix with rice and enjoy.