In a mixer jar add roughly chopped onions, roasted and peeled peanuts, garlic, salt and red chili powder.
Add some oil and grind to make smooth paste.
Stuffing is ready.
Stuff the Baingan with Masala-
Wash baingan.
Make 2 slits in baingan vertically (lengthwise) for stuffing. Do not cut entirely.
Fill the stuffing in slit baingan.
Keep aside the remaining stuffing.
Preparing Gravy-
Heat oil in a pan or a clay pot. Add the remaining stuffing.
Mix well. Cook till oil starts to leave from sides.
Add turmeric powder, red chilli powder, kanda lehsun masala, salt and fresh coriander leaves. Mix well
Next, add stuffed baingans to the gravy. Mix well
Add water as required.
Cover and cook till done. Stir in between to prevent from burning.
Switch off the flame. Add lime juice.
Garnish with coriander leaves.
Serve hot with bhakri or roti.
Notes
• Cooks best in a heavy bottom or a non-stick pan/kadai.• Always adjust spices as per your taste. Covering the lid makes cooking faster.• Peanuts stick easily to the bottom so keep stirring in between and cook on low to medium flame.• Add water as per desired consistency of the gravy. Also, add salt accordingly.• Adjust spices as per taste.