Baigan Ka Saalna

This is a typical bangalorean dish n mainly maid with my favourite :)

1/2 kg brinjals (small round purple ones)
75 gms groundnuts
100 gms till
100 gms khus khus
50gms methi seeds
2 tsp dhanya powder
2 tsp red chilli powder
1/2 tsp haldi
Imli - 200gms
handful of curry leaves
4 big red dry chillies
1/2 tsp black pepper (whole)
250gms oil
2 medium onions
2 - 3 tomatoes medium size
100 gms zeera
Dry roast peanuts, zeera , methi seeds, khus khus, till and grind it to a fine paste. (put a lil water n grind) and keep aside.
Take a big vessel , put in oil then add the chopped onions and fry till light golden and then add in the tomatoes and cook ..once done ..grind it to a nice paste.
Take a bowl.. add the dry roasted paste and add the other dry masalas to it and then add half of the onion tomatoes paste to it along with salt - taste it and keep aside.
Take the brinjals ..slit into 4 from above (dont cut it into 4 ) keep the crown of the brinjal and keep the shape intact of the brinjal. and stuff the above masala in them n keep aside.
Now take a kadai in which you are goin to cook this saalna ... In this put oil and slowly leave the brinjals in the oil and fry it till the color changes - once done take out the brinjals and keep it in a tray.
In the above kadai put oil..once hot put in the mustard seeds, curry leaves, red chillies and zeera .
Add the remaining onion tomato paste and the imli ( soaked in hot water for about 15 - 20mins) and salt amd taste it again. Let i cook and once the oil leaves the sides put in the brinjals and put it on sim - dont mix too much as it has to cook with the imli.
Once done...taste it and remove in a serving bowl garam garam !!!