Stuffed Eggplant - Bharwa Baingan

• 6 baby eggplants washed, stalk trimmed and partially slit into quarters
• 2 medium potatoes boiled-peeled- diced into big cubes, optional
• 3 tablespoons flour Roasted Bengal gram
• 3 tablespoons peanut Roasted, coarsely powdered
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chilli powder
• 3 tablespoons dessicated coconut grated
• 1 teaspoon chopped garlic very finely
• 1 teaspoon amchur powder
• 1 teaspoon sesame seeds
• 3/4 teaspoon black mustard seeds
• 1/4 teaspoon cumin seeds
• 3 pinches asafoetida
• salt to taste
• 5 tablespoons olive /canola oil
• coriander Fresh chopped, to garnish

1. To roasted gram-flour, add peanut powder,coriander, cumin, turmeric, red chilli powders,amchur, sesame seeds, asafoetida, chopped garlic, coconut and chopped garlic in a bowl. Mix well.
2. Fill the slits in the eggplants with this spice mixture. Keep aside. Do not worry if the mixture is still left. Its always used in the curry.
3. In a pressure cooker, add diced potatoes eggplants and cook for upto 3 whistles. Once cool remove.
4. Heat the oil in a pan (on a medium flame) till hot. Now add the mustard seeds, cumin seeds, asafoetida and cook till spluttering stops. Now add these eggplants and gently stir.Add the left over spice mixture. Cover & cook till the eggplants are done. Stir occasionally but do it gently to avoid knocking the filling out of the eggplants.

eggplants washed, potatoes, flour, peanut, coriander powder, cumin powder, turmeric powder, chilli powder, coconut grated, garlic, amchur powder, sesame seeds, black mustard seeds, cumin seeds, asafoetida, salt, oil, coriander

Taken from www.yummly.com/recipe/Stuffed-Eggplant---_Bharwa-Baingan_-1674333 (may not work)