Bharali Vaangee/Stuffed eggplants

Stuffed eggplant
This is the easier version of bharali vangee. No need to use grinder. Just fine chopping skills are necessary.

Ingredients
3-4 eggplants
2 small potatoed

Masala
1 cup onion finely chopped
1 cup chopped coriander leaves
1/4 cup freshly grated coconut
1/2 tsp sesame seeds(dry roasted)
1/4 cup roasted and crushed peanuts
1 tsp goda/kaLa masala
1 tsp chili powder( or as per your taste)
1/2 tsp turmeric powder
1 tsp tamarind paste
salt and jaggery to taste

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
a pinch of turmeric powder

Method

• Wash the eggplants and potatoes. Cut off the stems of eggplants ( I cut off the stem and keep the base intact) Then give four slits to eggplants upto the base but don't cut deep through the base.
• Dip the eggplants in the water for 5-10 minutes. Chop potatoes in medium size cubes.(do not peel off the skin)
• Mix all masala thoroughly in a plate.( If kala/goda masala is unavailable, add coriander seeds powder, cumin seeds powder  and any garam masala 1/2 tsp each and 1 tsp dry roasted sesame seeds)
• Drain water from the eggplants and pat dry. Stuff the masala in each eggplant. Apply the remaining masala to all potato cubes.
• Heat a kadhai on medium flame and add all tempering ingredients one by one. Add stuffed eggplants in the middle and then masala coated potato cubes over it. Add salt.
• Add 1/2 cup water in the kadhai.  Cover the kadhai with water on the lid. Let it cook on medium-low flame.
• Cook till potatoes become soft( check with fork/knife)
• Make it semi dry.( let some water remain in the veggie)
• Serve hot with bhakaree.