Wash the eggplants, dry it and make a slit through the middle of the eggplants. Keep them in the water so that it will not change its colour.
Filling: Take onions, add red chilli powder, garam masala powder,salt to taste, roasted peanut powder and mix it well. Add 2 to 3 tsp of water in this mixture just to bind oil spices together.
Now stuff the filling in to the slits of eggplant. Rest of the masala keep it aside.
Heat oil in a nonstick pan. Once oil is hot add the leftover masala in oil. Fry it well till the oil starts loosing out from the spices.
Now add stuffed baingans in the masala and mix it well. Cover it and cook it for at least two minutes.
Add water to it. You can adjust the consistency of the water accordingly as much thick or thin gravy you want.
Put the cover and let it cook for 7 minutes. Now turn the eggplants and again cook it for another 7 minutes.
Delicious stuffed baigan is ready. Garnish it with coriander leaves.
Eggplants are often cooked with spices to go with rice preparations or rotis. Here is a recipe by Madhura to make Stuffed Baingan Masala or Stuffed Eggplant Spicemix with lot of Indian spices along with eggplants. Great with rotis!