Prep. & Filling Time:10min.

Cooking Time: 5-6min in a pressure cooker but 25-30mins in an open pot.

Ingredients:

1/2 cup roasted peanuts

1/4 cup Gram flour

4 teaspoons chopped peeled ginger

2 teaspoons finely minced garlic

1/2 teaspoon turmeric

2 teaspoons ground hot red pepper or cayenne

1 teaspoon ground cumin

4 teaspoons ground coriander

1 teaspoon salt or according to taste

2 tablespoons sugar

1 teaspoon garam masala(optional)

About 1/4 cup tablespoons oil

6 small, thin, light purple Chinese-style eggplants, each about 7 inches long

Few potato Wedges

1 1/4 cups coarsely chopped, loosely packed fresh coriander

Direction: 

Mix peanuts, gram flour, ginger, garlic and chilies into a mixing bowl.

Add turmeric, red pepper, cumin, coriander, salt, sugar, garam masala and 2 tablespoons of oil. Blend well with fingers.

Cut eggplant lengthwise, slightly more than halfway down. Give eggplant slightly more than a quarter turn and make a similar cut. The cut portion can be opened slightly to provide space for stuffing. Fill the cut sections of each eggplant with equal portions stuffing.

Cut potatos in wedges. You can leave potato skin on. If you have baby potatos then cut them just like eggplant and fill stuffing.

Put remaining cup of oil in a pressure cooker or an open pot, arrange vegetables, stuffed side up in layers, one atop the other.

Cover cooker.  Pour an inch or so of water in cooker. Heat vegetables until they start to cook in the oil. Let cook over low heat until potatoes are tender, 30 to 35 minutes in an open pot but in the pressure cooker it takes only 5-7min or hear 4-5 whistles. Stir gently, if at all, as vegetables cook. Sprinkle with coriander before serving.