Bharli Vangi

Dry-roast the coconut and sesame until fragrant.

Grind them with the rest of the stuffing ingredients into a coarse paste.

Slit each brinjal in a cross from the bottom, keeping the stem end intact. Soak in salted water while you finish the stuffing.

Fill each brinjal generously, saving any leftover masala.

Heat the oil, crackle the mustard seeds, then add asafoetida and curry leaves. Add the brinjals and fry, turning, for three minutes.

Add the leftover masala and water. Cover and cook on low heat until the brinjals are tender.

Garnish with coriander. Serve with jowar bhakri or chapati.