Washing and soaking the tuver lilva.

Washing, peeling and soaking the potatoes and onions.

Wash and remove the crowns of the baby aubergines. Slit them criss-cross vertically. Similarly give vertical slits to potatoes and onions. Soak.

Wash the fenugreek leaves and coriander and soak in water.

Wash and roughly chop the chilies and ginger.

Now we proceed to prepare the stuffing mixture.

In a processer or mixer grinder pulse a couple of times the chilies, ginger and grated coconut.

Transfer the processed coconut mix to a large bowl.

Similarly pulse the tuver lilva taking care not to grind it to paste. Remove the coarsely pulse lilva to the same bowl.

Now pulse the fenugreek and coriander leaves to roughly mince them.

Transfer to the same bowl.

Using your hands give the ground ingredients a good mix.

Add the salt, sugar, lemon juice, coriander-cumin powder, sesame seeds, turmeric powder and mix well.

Stuff this mixture in the baby aubergines, potatoes and onions.

You will be left with a good amount of stuffing. Don't worry we will use it for layering.

To cook, place pressure cooker on a medium flame.

Add 1/4 cup, once the oil heats up add asafetida and gently place the stuffed vegetables . Begin with placing potatoes, then spread some stuffing mix. now make a layer of aubergine and follow it up with a layer stuffing mix.

Finally place the onions and spread the balance stuffing masala.

Add 1/2 cup of water and close the lead.

Pressure cook for one whistle.

Turn off the flame after that and let the pressure ease on its own.

Now place a heavy bottom pan/kadhai on medium to low heat. Add the remaining oil.

As the oil heats up gently transfer the shaak from pressure cooker to the kadhai.

Spread it well, cover and cook until the potatoes are cooked. Insert knife in a cooked potato and if it is tender enough turn off the flame.

Transfer to a serving bowl.

Serve hot with Rotis.