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Cook Time 15 minutes
Ingredients Method

Ingredients
  

  • 8 baby eggplants
  • 2 potatoes diced in big chunks
  • 2 tablespoons chopped coriander
  • 2 tablespoons green garlic finely chopped
  • 2 tablespoons chickpea flour
  • 1 teaspoon turmeric powder
  • 2 teaspoons chili powder
  • 3 teaspoons coriander and cumin seeds powder
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 2-3 cloves garlic minced
  • 2 teaspoons sugar
  • 2 + 1 tablespoons oil
  • salt to taste
  • 3/4 cup water

Method
 

  1. Wash the eggplants and give them a criss-cross slit.
  2. Prepare the stuffing by mixing together coriander, green garlic, chickpea flour, turmeric powder, chili powder, coriander and cumin seeds powder, sugar, 1 tablespoon of oil and some salt ( use less as you will be adding it some more to the shaak).
  3. The oil in the masala helps bringing the stuffing together.
  4. Stuff the baby eggplants with the prepared mixture.
  5. Place a pressure cooker on medium flame. Add the 2 tablespoons oil ( you may reduce if you wish so). Once the oil heats up add the mustard and cumin seeds, after they splutter and sizzle add the minced garlic and saute for a few seconds.
  6. Add the stuffed eggplants, potatoes and 3/4 cup water, mix well.
  7. Cover the pressure cooker and cook till the pressure releases once.
  8. Turn off the flame
  9. Once the pressure has escaped, open the lid and add the remaining stuffing masala. Stir well.
  10. Serve hot with Bhakhri, Rotli or Khichdi.