For the gravy :Combine the onions, coconut, coriander seeds, dry red kashmiri chillies, garlic, ginger, cloves and cinnamon in a deep non-stick pan
dry roast on a medium flame for 2 minutes. Keep aside to cool completely.
Once cooled, blend in a mixer to a smooth paste using approximately 1/4cup of water. Keep aside.
For the stuffing :Heat the oil in a broad non-stick pan, add the prepared onion-coconut paste, peanuts powder , turmeric powder, chilli powder, coriander-cumin seeds powder, sabji masala, garam masala, sugar and salt and mix well.
Add the lemon juice and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Keep aside.
Next Slit the brinjals in the centre to make a criss-cross mark that divides each brinjal into 4 parts joined at the stem.
Stuff the slits of each brinjal with the prepared stuffing and keep the remaining stuffing aside.
Heat the oil in a deep non-stick kadhai and add the cumin seeds. When the seeds crackle, add the garlic and bayleaf and sauté on medium flame for a few seconds.
Add the stuffed brinjals and mix gently. Cover it with a lid and cook on a medium flame for 5 minutes, while flipping them occasionally.
Lower the flame, add the cooked paste and 1 cup of water and little salt and mix gently. Cover it with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.
Keep tossing the brinjals occasionally to avoid them from breaking. When done garnish with chopped coriander leaves .
Serve hot with rotis or parathas.