Bharli Vangi

Wash 500g Small eggplants. Make two deep slits in each eggplant from the bottom, forming a cross, but keeping the stem intact. Place the slit eggplants in a bowl of salted water to prevent discoloration.

Dry roast 75g Peanuts, 50g Dry coconut, and 15g Sesame seeds separately in a pan over medium heat until fragrant and lightly browned. Let them cool completely.

In a grinder, combine the roasted Peanuts, Dry coconut, Sesame seeds, 10g Coriander powder, 5g Cumin powder, 10g Red chili powder, 3g Turmeric powder, 5g Garam masala, 10g grated Jaggery, 5g Tamarind paste, 15g Ginger-garlic paste, 10g chopped Green chili, and 4g Salt. Grind to a coarse, thick paste, adding a minimal amount of Water if necessary.