Stuffed potatoes & brinjal

Stuffed baby veg.

12 small potatoes 8 small brinjals

for the stuffing- 1 tbsp. Til 2 tbsp. Each dhania & jeera pdr.

½ tsp. Salt ¼ tsp chilli pdr. ½ tsp haldi 2 tsp sugar

¼ tsp garam masala 1 tbsp besan 1 tbsp lemon juice garlic opt.

2 tbsp gr. Dhania/cilantro

For the sauce- 1 tbsp oil ½ tsp mustard seeds 400 gms/14 oz can tomatoes cut

2 tbsp fresh dhania 2/3 cup water

Pre heat oven to 200 deg. C/400 deg. F/ gas 6. make slits in the potatoes & brinjals, ensuring that you don’t cut rt. Through.

Carefully spoon the spicy stuffing into each of the slits.

Arrange the stuffed veg. In a greased ovenproof dish & filling side up/

For the sauce, heat the oil , fry the mustard seeds then add the tomatoes, dhania & any left over stuffing. Stir in the water, bring to a boil & simmer for 5 min. until the sauce thickens. Pour the sauce over the veg. Cover & bake in the oven for 25-30 min. until the veg. are soft.

Stuffed Brinjal in seasoned tamarind juice

12 baby brinjals 2 tbsp oil 1small onion cut 2 tsp ginger, garlic opt.

1 tsp each dhania & cumin seeds 2 tsp each poppy , sesame seeds & coconut

1 tbsp dry roasted skinned peanuts ½ tsp chilli pdr, salt 6-8 curry leaves

1-2 dry red chillies cut ½ tsp concentrated tamarind paste

Make 3 deep slits lengthwise on each brinjal, then soak in salted water for 20 min.

Heat ½ the oil & sauté onion for 3 min., then add ginger & garlic cook for 30 sec. Add dhania & cumin seeds sauté for 30 sec., then add the poppy & sesame sseeds with coconut sauté for 1 min. stirring constantly. Leave to cool, then grind adding 7 tbsp of warm water/ the mixture should resemble slight coarse paste. Mix the peanuts, chilli pdr salt into the spice paste. Drain the brinjals & dry on kitchen paper. Stuff the spice paste in each slit & reserve the remaining paste.

Heat the remaining oil over med. heat & add the curry leaves, chillies. Let the chillies blacken, then add the brinjals & the tamarind blended with 7 tbsp of hot water. Add any remaining paste & stir well. Cover the pan & simer gently for 15-20 min. or until the beinjals are tender. Serve with rotis.