Ingredients:

• 8 small Brinjals
• 4 nos. Potatoes
• 2 medium Onions
• 1/4 cup Peanuts
• 1/2 cup Grated coconut
• 1/4 cup Coriander leaves
• 1 tablespoon Gram flour (besan)
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Garam masala
• 5 tablespoons Oil
• Salt

Method :

Wash and trim the brinjals.Wash and peel the potatoes. Chop the brinjals and potatoes into fours, almost all the way, keeping the base intact. Roast and de-skin the peanuts.

Mix together the grated coconut, coriander leaves, gram flour, turmeric powder, red chilli powder, garam masala, salt and 1 tbsp oil. This is the stuffing mixture. Stuff the brinjals and potatoes with the stuffing mixture and set aside.

Heat the remaining oil in a broad vessel. Add chopped onions and fry on a low flame till light brown in colour. Add the peanuts and salt and fry for 2 mintues. Arrange the stuffed brinjals and potatoes on the onion-peanut mixture in a single layer. Cover the pan. Pour 1/2 cup water on the lid and cook on a low flame for about 20 minutes or until the vegetables are ready. Stir very carefully occasionally, pouring a little water from the lid onto the vegetables each time.

Serve hot with chappatis