Wash and pat dry all the eggplants.

Now Slit the eggplant in such a way to make one incision from the base side towards stem, but in such a way that from stem side it is still attached to stem. Similarly make another incision from other side so that it is divided into four parts which are still attached to stem. Likewise slit all eggplants

In a pan heat 2 tablespoons of oil and cook the eggplants in this oil till the flesh goes little limp and skin starts to crisp up.

Remove the eggplants from pan and place on a kitchen towel/paper napkin.

In another pan dry roast coconut, peanuts, sesame seeds and poppy seeds, dry roast for 5-6 minutes till they become fragrant.

Transfer this toasted mix to a blender, add 2-3 tablespoon of water and blend it to a fine paste.

Now take the same pan in which you cooked eggplant and add one more tablespoon of oil. Heat the oil and add mustard seeds and let them sizzle.

Add chopped green chilli, grated ginger, chopped onions and cook till they are translucent.

Now add the dry spices, cumin powder, coriander powder and red chilli powder, turmeric. Also add salt to taste.

Add around ½ of water and cook for 2-3 minutes. Add half the quantity of coconut-peanut and poppy seed paste to the pan. and stuff half the paste into the slits you have made in baby brinjals.

Cook the paste for 5-6 minutes on low heat, add one or two tablespoon of water if you feel the paste might stick to bottom of the pan.

Now add the fried and stuffed eggplants to the gravy and mix. Add 2 cups of water, Cover and cook on low flame for 15-20 minutes.Keep stirring it in between.

Finally add jaggery and tamarind paste and stir it well. Top with fresh coriander leaves and serve the delicious baghare baingan with rice or flat breads.