In a tawa, roast onion sesame seeds, ginger, garlic, green chillies, coconut until crispy golden brown without oil.

As onion gets crispy now add peanuts and roast for 5 more minutes. Let it cool. Then blend it to smooth paste. Now take eggplant give a cut and fill that masala paste inside.

Now roast these eggplants in tawa by adding oil until brown. In Kadai add oil then add all dry masalas and cumin seeds and saute it for 2 minutes.

Now add that blended mixture add water and mix well. As it begins to boil then add tomato puree and keep stirring.

Add water as per consistency and let it boil. Then add roasted eggplant. Then add salt.

Let it get a cook for 5 to 7 minutes. As it gets ready serve hot with rice chapati or bhakri and enjoy spicy masala bargain.