Wash the brinjals and make a cross-cut on the upper part. Then, place the brinjals into salted water.

In a pan, add 1 tbsp oil and ¾ cup besan. Roast them on low flame until they slightly change color and become aromatic. Set them aside.

In a mortar and pestle, crush 3 tbsp roasted peanuts and 3 tbsp sesame seeds coarsely. Transfer them to a plate and set aside.

Using the same mortar and pestle, crush 2-3 chopped green chillies, 1 inch ginger piece, and 5-6 garlic cloves coarsely. Set this mixture aside.

In a mixing bowl, combine the roasted besan, crushed peanuts and sesame seeds, 2 tbsp dry coconut, crushed green chilli-ginger and garlic paste, ½ tsp turmeric powder, salt to taste, 1 tbsp coriander powder, 1 tbsp red chilli powder, 1 tsp cumin powder, ½ tsp garam masala, 1 tbsp jaggery, 1 tsp lemon juice, some coriander leaves, and 3 tbsp oil. Mix everything well.

Sprinkle some water on the masala and mix it thoroughly.

Now, stuff the masala into the cuts made in the brinjals and set them aside. There should be about ½ cup of masala remaining.

In a pan, heat 5-6 tbsp oil and add 1 tsp mustard seeds, 1 tsp cumin seeds, a pinch of hing, and some curry leaves. Sauté them.

Then, add ¼ tsp turmeric powder and mix well.

Stand the stuffed brinjals upright in the pan with the tempering. Keep the flame low and cover the pan with a thali (plate). Add some water to the thali.

Cook on low flame for 8 minutes, until the brinjals are 40% cooked.

Remove the plate, shake the pan, cover it again, and cook on low flame for another 10 minutes until the brinjals are 90% cooked.

Sprinkle the remaining masala on the cooked brinjals. Do not mix it. Add 2-3 tbsp hot water and cover the pan with the thali.

Cover and cook on low flame for 3 minutes, allowing the masala to stick to the brinjals.

Finally, mix the masala with the brinjals and sprinkle some coriander leaves on top.

Your Bharela dry ringan sabzi is ready to be served with roti or chapati.