While the grains are soaking, proceed to prepping up the eggplants.

Wash and clean the eggplants and potatoes ( if you want remove the potato skins)

To prepare the stuffing, mix together chopped coriander, green garlic, chili powder, turmeric powder, coriander and cumin seed powder, sesame seeds, a teaspoon of oil, salt to taste ( remember the rice-dal will also have salt).

Cut the eggplants and potatoes in a criss-cross, taking care not to separate them or cut all the way through.

Fill the stuffing in the slit vegetables. You will be left with some extra stuffing.

Put a pressure cooker or a pressure pan on medium flame.

Add the rice, dal, 2 teaspoon of numeric powder, 3 teaspoon of chili powder, salt and 5 cups of water.

Allow the khichdi to cook until 3/4 done.

While the Khichdi is cooking prepare the tempering, place a small pan on medium flame.

Add 3 tablespoons of oil. Once the oil warms up add mustard seeds, cumin seeds, hing, whole red chillies, bay leaves, cloves and cinnamon stick. Let the spices release their oil and splutter.

Now add the chopped onion and minced garlic, sauté till it becomes pinkish brown.

Add it to the cooking Khichdi along with the balance masala of the stuffing and mix well.

Arrange the stuffed eggplants and potatoes on the top. Shut the lid and allow to cook till it releases pressure twice.

Turn of the flame and allow the pressure to release on its own.

Serve hot.