Wash the brinjals and make a cross-cut on the upper part. Place the brinjals in water.

In a mortar and pestle, combine roasted peanuts, gathiya, white sesame seeds, and fennel seeds. Crush them coarsely.

To this coarsely crushed mixture, add chopped tomatoes, onions, garlic cloves, turmeric powder, red chili powder, coriander powder, salt, jaggery, lemon juice, and oil. Crush everything together to form a coarse masala.

Stuff the masala into the cuts made in the brinjals and set them aside. Approximately ½ cup of masala will remain.

In a pressure cooker, heat mustard seeds, cumin seeds, hing, and curry leaves. Sauté until fragrant.

Add chopped garlic, slit green chilies, and ginger paste. Sauté until aromatic.

Now, add the stuffed brinjals and sauté for 4-5 minutes until the brinjals slightly change their color.

Add the remaining masala and sauté until the oil separates.

Pour in 1 cup of hot water and mix well.

Once the gravy begins to boil, cover the pressure cooker with its lid and cook on medium flame for 1 whistle.

Allow the pressure cooker to release its pressure naturally. Once done, open the lid and garnish with fresh coriander leaves.

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