First of all wash and Slit the brinjals in the centre to make a criss-cross mark that divides each brinjal into 4 parts joined at the stem. (Be careful of not breaking them at the stem.)
Add some salt and lemon juice and keep them for 15 minutes for marinatin
For the stuffing :Heat 1 tbsp oil in a non-stick pan, add cumin seeds, when they splutter add garlic paste and onions and sauté.
Now add capsicum sauté for 2 minutes on high flame, add tomatoes, coconut powder, peanuts powder, chilli powder, coriander powder, salt and mix well.
Add corns and paneer and cook on a medium flame for 2 minutes.
Add sabji masala, garam masala and coriander leaves, mix again.
Switch off the flame, stuffing is ready.
Stuff the slits of each brinjal with the prepared stuffing and keep the remaining stuffing aside.
Heat the oil in a deep non-stick pan and add the cumin seeds.
When the seeds crackle, add the garlic and sauté on medium flame for a few seconds.
Add the stuffed brinjals, one by one carefully.
Add 2 tablespoons of water and cover with a lid and cook on a medium flame for 5-6 minutes, while turning them one by one occasionally.
Check in between, when done, garnish with coriander leaves and serve hot with rotis or paranthas.
