Brinjal (Eggplant) Peanut Gravy

I got this recipe from Bairavi (My Sister in Law). If you love Brinjal and are not allergic to peanuts, then you will become a slave for this subji. This is also a great gravy to make when you cannot or should not include garlic and onions, Works well on the menu for Pooja's at home.

To make about 6 servings of this...

You will need
Brinjals- 10
Peanuts - 1 Cup
Red Chili Powder - 1 Teaspoon or more if you want it spicier
Dhania Powder - 1 Teaspoon or more if you like extra flavor
Salt - to taste
Brown Sugar or Grated Jaggery - 2 Teaspoons
Oil- 2 to 3 teaspoons
Mustard seeds - 1/2 Teaspoon
Red Chili - 2 slit
Hing- 1 dash or two
Curry leaves - one to two strands

Method
---> Roast the peanuts in the microwave, by spreading them on a microwavable plate, and keeping it for 4 minutes, a minute at a time. At the end of each minute, open and move the peanuts with a spoon and put back in the microwave.
---> The peanuts are roasted when they get a slightly golden hue on them, let cool.
---> Once the peanuts are cool to touch put them in the food processor and make a corse to fine powder.
---> Add some chili powder, dhania powder and salt to this and mix well.
--->Wash the brinjals and slit the top in 4 so you can stuff this powder in it.
---> Stuff all brinjals and save the extra powder.

---> In a thick bottom pan, add the oil and the msutard leaves and once they sputter add the red chili and then add the hing and the curry leaves,
---> Now add the stuffed brinjals and saute them for 5 to 10 nminutes, add the rest of the powder and water, enough to cover the brinjals well and cover and cook for 20 to 25 minutes
---> At the end add some jaggery or brown sugar to the gravy.

Make sure the vegetables are cooked well. You can insert a fork in to one of the thickest brinjals, it should go in very easily, if they are not cooked add some more water and cook for some more time.

This tastes so good with hot rotis or Rice........... mmmmmmmmmm :)