Mix besan and the crushed peanuts well and microwave them in a microwave-safe bowl for 15 seconds. Set it aside.
Meanwhile, grind the garlic cloves, ginger, and green chilies to a fine paste. Add this paste to the besan - peanut mixture along with salt, carom seeds (ajwain), sugar, turmeric, coriander, and cumin powder. Add a teaspoon of oil and mix well.
Rinse the brinjals and pat them dry. Make 4 equidistant slits in each brinjal starting from the bottom of the brinjal towards the stem. Stop when you have reached the 3/4th mark.[ Note: Don't slit all the way to the stem, the brinjal may fall apart].
Stuff the brinjal with the besan and peanut mixture and set it aside. Repeat this process for the remaining brinjals.
Heat the remaining oil in a medium-sized non-stick pan kept on medium heat.
Arrange the stuffed brinjals in the pan and stir gently to coat the brinjals with oil. Add the remaining besan-peanut mixture to the oil and toss the brinjals gently.
Reduce the heat to low and cover to cook the brinjals. After every 5-6 minutes, turn the brinjal so that all sides get cooked evenly. This step takes about 20-25 minutes.
Switch off heat and garnish the brinjals with chopped coriander leaves and serve with warm rotis.