For the gravy
Combine the onions, coconut, coriander seeds, dry red kashmiri chillies, garlic, ginger, cloves and cinnamon in a deep non-stick pan and dry roast on a medium flame for 2 minutes. Keep aside to cool completely.

Once cooled, blend in a mixer to a smooth paste using approximately 1/4cup of water. Keep aside.

For the stuffing
Heat the oil in a broad non-stick pan, add the prepared onion-coconut paste, peanut powder, turmeric powder, chilli powder, coriander-cumin seeds powder, sabji masala, garam masala, sugar and salt and mix well.

Add the lemon juice and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Keep aside.

Next Slit the brinjals in the centre to make a criss-cross mark that divides each brinjal into 4 parts joined at the stem.

Stuff the slits of each brinjal with the prepared stuffing and keep the remaining stuffing aside.

Heat the oil in a deep non-stick kadhai and add the cumin seeds.

When the seeds crackle, add the garlic and bayleaf and sauté on medium flame for a few seconds.

Add the stuffed brinjals and mix gently.

Cover it with a lid and cook on a medium flame for 5 minutes, while flipping them occasionally.

Lower the flame, add the cooked paste and 1 cup of water and little salt and mix gently. Cover it with a lid and cook on a medium flame for 10 minutes, while stirring occasionally. Keep turning the brinjals occasionally to avoid them from breaking.

When done garnish with chopped coriander leaves and
Serve hot with rotis or parathas.