Stuffed Brinjals and Baby Potatoes

Ingredients


Quantity:	Measure:	Ingredients:	Description:
8	Small	Brinjals - small round.	To be slit and stuffed
8	Small	Potatoes	To be peeled and cooked
2	Large	Onions	To be sliced and fried
2/3	Teacup	Coconut - Grated /Desiccated	To be fried
4	Tablespoon	Cashew Nuts	Chopped. Optionsl
8	Nos.	Cloves (Lavang)	To be fried
8	Nos.	Pepper Corns	To be fried
1/2	Teaspoon	Sugar, White	For taste
	As Required	Salt	to taste
1	Teaspoon	Chilly Paste, Red	To be added to mixture
1	Teaspoon	Turmeric Powder	To be added to mixture
1	Teaspoon	Tamarind Pulp	To be added to mixture
8	Tablespoon	Cooking Oil	for frying
2	Tablespoon	Coriander(Dhania)	for frying
3	Tablespoon	Coriander Leaves (Kothmeer)	Finely chopped

Method

    * In a pan, heat 2 tablespoons of cooking oil and when heated, add cloves, coriander seeds and peppercorns. Stir fry for a minute..
    * Next,add sliced onions and fry until brown.
    * Add grated coconut and stir fry until browned, remove and allow to cool.
    * Grind the above mixture to a paste using blender adding a little water if needed.
    * Slit each brinjal lengthwise into four, keeping the stem end intact.
    * Mix red chilly powder to the ground paste, with salt, sugar, tamarind paste, bits of cashews and turmeric powder.
    * Stuff the insides of the slit brinjals with this mixture, reserving some.
    * Roll the peeled potatoes in the remaining mixture.
    * Heat the remaining oil in a pan and add the brinjals and potates, and cook over low heat taking care not to burn the vegetables. You may add little water if necessary, until done.