Wash and make cross cuts in brinjal. Put in water. Dry roast raw peanuts, and when cools completely, peel off its skin. Dry roast, coconut, jeera, sesame seeds, and garlic in a pan. Roast till color change to light almond color. Add skinless roasted peanuts. Mix well. Transfer in a plat.

In a pan, add 2 tsp oil and saute chopped onion till turns on light brown in color.

Add chopped coriander and tamarind in roasted onion and peanuts seasame seeds coconut. Grind in a mixer jar. Grounded stuffings masala is ready.

Add salt, red chilli powder, turmeric powder, goda masala, and roasted jeera coriander powder. Mix well in mixture. Fill stuffings in all cut brinjal- vangi.

Take a pan. Add oil, hing, saute chopped onion, saute till turns in a dark color. Add tomato puree. Saute it. Add salt, jaggery, turmeric powder, goda masala, and red chilli powder. Add water as required.

When it starts boiling, add stuffed vangi in it. Cover a lid, cool it on a low to medium for 3 minutes. Check it. Flip brinjal and again cool it for 3 minutes. Check it is cooked. Add leftover stuffings in gravy with water. Mix well. Cook for 2 minutes more.

Turn off gas. Sprinkle chopped coriander and white sesameseeds. Serve a very delicious authentic Maharastrian Bharli Vangi with chapati, roti, phulka, jowar bhakri, and bhaat.. Enjoy.