Clean, wash and dry the brinjals. Make criss-cross slits on each, taking care not to separate the segments. Keep aside.
Heat the non-stick pan on a medium flame and when hot lower the flame and add the onions, coconut and peanuts.
Dry roast till they turn light brown in colour.
Add the coriander seeds, cumin seeds and sesame seeds and dry roast for about 30 seconds.
Add the garlic, tamarind pulp, chilli powder, garam masala, jaggery and tomato purée and cook for 5 minutes.
Switch off the gas, add the coriander and mix well. Allow to cool.
Blend the mixture in a mixer till smooth using a little water if required and keep aside.
Stuff each brinjal with this prepared paste and keep aside.
Heat a pressure cooker and arrange the stuffed brinjals at the bottom, pour ¼ cup water and add the remaining paste over the brinjals.
Replace the pressure cooker lid and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid. Remove the brinjals and keep aside.
Clean, wash and soak the rice and yellow dal for 15 minutes. Drain and keep aside.
Put 3 cups of water to boil.
Combine all the ingredients together along with the hot water in a pressure cooker and mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Keep aside.
Divide the bharvan baingan into 2 equal portions and divide the khichdi into 3 equal portions and keep aside.
Put the milk at the bottom of a glass baking tray, spread of one portion of the khichdi in an even layer over it.
Spread one portion of bharvan baingan over the khichdi layer.
Repeat with second portion of khichdi, remaining bharvan baingan and the third portion the khichdi to make 3 more layers.
Cover with an aluminium foil and bake in a pre-heated oven at 200°C (400°F) for 10 minutes or microwave for 2 minutes. Ensure you do not use aluminium foil while microwaving, as it may be cause a spark.
Turn upside down on a large serving plate just before serving.
Serve hot garnished with coriander.
