To prepare Eggplant In Coconut Milk Gravy Recipe (Baingan Masala Sabzi), combine all the filling ingredients in a mini food processor and make a smooth paste. Set aside.

Slit the brinjals cross wise just half way through, so it remains as a whole. The slit should be just enough to place the filling in. Stuff the above filling mixture in the slit brinjals.

If you are not using small brinjals, then use the filling mixture directly into the gravy just after adding the tomato puree.

Heat oil in a heavy bottom pan (I like to use a cast iron casserole for cooking as it helps in slow and even cooking of this dish).

Add the cumin seeds and grated ginger; allow it to crackle. When the seeds crackle, add the tomatoes, filling mixtrue, turmeric powder coriander powder, salt, garam masala powder, chilli powder, jaggery and saute for a few minutes.Place the stuffed brinjal pieces in the pan adding 1/4 cup of water over it.

Place the stuffed brinjal pieces in the pan adding 1/4 cup of water over it.

Turn the heat to low, and allow the mixture to simmer for about 30 minutes, stirring occasionally, take care not to split the brinjal.Towards the last 10 minutes of the cooking process; stir in the coconut milk and cook until the brinjal is soft and tender - when you insert a toothpick it should be soft and go in smoothly.

Towards the last 10 minutes of the cooking process; stir in the coconut milk and cook until the brinjal is soft and tender - when you insert a toothpick it should be soft and go in smoothly.

Once cooked, turn off the heat and stir in lots of chopped coriander leaves and allow the vegetable to rest for 5 minutes before serving. Enjoy Eggplant In Coconut Milk Gravy Recipe (Baingan Masala Sabzi) along with pulav, phulka's ;or puri's.