Bharela ringana bateka ane dungri nu shak, Stuffed eggplant potato and onion curry.

Ingredients (serve 4)

Potato (medium size) - 4,
Onion (medium size) - 4,
Eggplant (medium size) - 5.

For stuffing:
Gram flour - 1 tbsp,
Peanuts (roughly crushed) - 1 tbsp,
Garlic paste - 1 tbsp,
Ginger paste - 1 tbsp,
Coriander & cumin powder - 3 tbsp,
Red chilli powder - 3 tbsp,
Asafoetida - 1/8 tsp,
Salt - to taste,
Turmeric powder - 1/4 tsp,
Oil - 2 tbsp.

For tempering:
Oil - 3 tbsp,
Cumin seeds - 1/4 tsp,
Tomato (finely chopped) - 1/3 cup,
Water - 1 tbsp.

Method.
In a mixing bowl, add all the ingredients listed under for stuffing section above ( gram flour, crushed peanuts, garlic paste, ginger paste,coriander & cumin powder, red chilly powder, asafoetida, turmeric powder, oil, salt ) and mix well.

Wash potatoes, onions and eggplants properly. Peel potatoes along with onions and trim top from eggplants. Give each potato one slit , onion and eggplant four slit. Make sure it should not break into pieces. Stuff prepared stuffing in potatoes, onions and eggplants.

In a pan heat oil. Add cumin seeds and asafoetida followed by stuffed veggies.

Cook covered in low to medium flame for few (5-6) minutes. Add remaining stuffing along with tomatoes and 1 tbsp water. Mix well.

Again cook covered in low to medium flame until well cooked.

Notes
Adjust amount of any ingredients as per your choice.
This curry cooks in oil so no need to add extra water.