Stuffed eggplant and potato

Ingredients:

Small eggplants - 8
Small red potatoes - 8

For the masala:

Shredded dry coconut - 2 tbsp
Sesame seeds - 1 tbsp
Peanuts - 2 tbsp
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Dry red chilies - 4 (or depending on your preference)
Cloves - 5
Cinnamon stick - 1 inch
Saunf - 1/4 tsp

Amchur powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 3 tbsp
Chopped onion - 1
Coriander leaves (cilantro) - for garnish

Method:

- Clean eggplants and potatoes. Half cook the potatoes in a pressure cooker
- Make 2 slits in all of them without separating them
- Dry roast coconut and sesame. Then roast rest of the ingredients for masala in oil
- Grind the masala into a paste and add turmeric powder, amchur and salt. Mix well
- Stuff the paste into slits made in eggplants and potatoes
- Heat oil and fry chopped onion till translucent
- Add remaining masala if any and stir for a minute
- Add the veggies and mix well. Add some water and cover the pan
- Let it cook with stirring in between
- Garnish with cilantro and serve hot with chapathi