In a pan, roast peanuts, sesame seeds and coconut.
Collect them in a blender and grind the mixture into a coarse powder.
In a pan, add a tablespoon of oil. Add 6 cloves of garlic, a piece of ginger and a cup of onion.
Toss them till they turn translucent. Then add curry leaves and toss them further.
Collect them in a blender and add 2 tablespoon tamarind and 1 tbsp jaggery.
To this, add a teaspoon of chilli powder, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, 2 teaspoons of coriander powder and a teaspoon of salt. Grind them to a fine paste.
To this paste, mix the peanut powder and prepare the stuffing.
Take the brinjals and make longitudinal slits on the 4 sides. Fill the slits with the stuffing prepared.
In a pan, add 2 tablespoons of oil.
Place the stuffed Brinjals on the oil and fry them well till the stuffing gets cooked.
Add the remaining stuffing as gravy to the pan and cook all the ingredients.
Pour a cup or two cups of water to adjust the curry's consistency. Cover and cook for 5 minutes.
When ready, serve the curry piping hot alongside jowar roti or chapathi.