Method
Run a knife into the bulb of each brinjal 3/4th way in towards the stem (not fully), the repeat perpendicular to this cut (cross cut). Repeat for all brinjals & place in a bowl of water with a pinch of turmeric powder & 1/2 tsp salt added to it. Lightly roast peanuts, coconut & 1/2 the finely chopped onion and put these along with the chillies, cumin pwd, pepper corns, turmeric pwd, sugar, coriander pwd & 1/2 tsp salt. Coarsely grind (not a very smooth paste), pulsating only, till almost evenly coarse. Taste & add more salt if required. Heat 4 tbsp oil in a non-stick kadai/ sauce pan, fry tomatoes till soft & then add this masala/ mixture & fry well for 5-6 minutes. Remove half of this mixture & stiff the brinjals with it. In the pan with the remaining masala, add 1/2 cup (or 1-2 cups if you want more gravy) water, stir well & place the brinjals in it (stem above the gravy, bulbs immersed well into the gravy) & simmer covered for 5 minutes or till brinjals are cooked. Serve with piping hot rotis/naan