Dry roast peanuts and set aside.
In a pan add 1 teaspoon oil , add cumin seeds , dry red chillies , poppy seeds, fresh coconut and saute till fragrant.
Add roughly sliced onions and fry till translucent.
Now slide in chopped tomatoes, turmeric, salt , jaggery , red chilli powder ( optional , I use to get good colour ) , tamarind in order and fry well till tomatoes are cooked completely.
Grind together dry roasted peanuts, raw garlic and above fried onion ,tomato spices. Add ¼ cup water and blend into a smooth paste.
Wash the brinjals and slit lengthwise into four,with quarters held together at the stalk.
Stuff all the slit brinjals with grounded masala and reserve the remaining masala.
Heat oil in a kadai,add curry leaves , 1-2 broken red chilli and saute for a minute.
Add the stuffed brinjals and remaining masala and gently saute for 2-3 minutes.
Let it cook in oil for about 5 minutes , add 1.5 cups of water and salt .
Cover lid and cook for 10-15 minues, till baingan cooked well and oil floats on top .
Turn off the stove , gently mix and serve with jowar bhakri.