Wash the eggplants and make a cross-cut in each. Place them in water. Dry roast the raw peanuts, then let them cool completely and remove the skins. In a pan, dry roast the coconut, cumin seeds, sesame seeds, and garlic until they turn a light golden brown. Add the skinned, roasted peanuts and mix well. Transfer to a plate.

In the same pan, add 2 tablespoons oil and sauté the chopped onion until it turns light brown.

Add the sautéed onion, peanuts, sesame seeds, coconut, chopped cilantro, and tamarind to a blender jar. Grind to a paste. The stuffing masala is ready.

Add salt, red chili powder, turmeric powder, goda masala, and roasted coriander-cumin powder to the stuffing. Mix well. Stuff this mixture into the slits of all the eggplants.

Take a pan and add oil and asafoetida. Add the chopped onion and sauté until it turns deep brown. Add the tomato puree and cook. Add salt, jaggery, turmeric powder, goda masala, and red chili powder. Add water as needed.

Once it comes to a boil, add the stuffed eggplants. Cover and cook on medium-low heat for 3 minutes. Check the eggplants, turn them over, and cook for another 3 minutes. Check if they are cooked through. Add any remaining stuffing to the gravy with a little water. Mix well and cook for 2 more minutes.

Turn off the heat. Sprinkle with chopped cilantro and white sesame seeds. Serve this delicious traditional Maharashtrian Bharli Vangi with chapati, roti, phulka, jowar bhakri, or steamed rice. Enjoy!