- Eggplant (small whole ones with stem attached) - 8
- Potato - 2 medium peeled and cut into 1.5 inch cubes
- Roasted peanuts - 1 handfull(about 1/3 rd cup)
- Chilly powder - 1.5 tsp
- Coriander powder - 2 tsp
- Turmeric powder - 1/2 tsp
- Cummin powder - 1/2 tsp
- Cummin seeds - 1/4 th tsp
- Hing/Asafotida - 1/4 tsp
- Sugar - 1 tsp
- Vinegar - 1/2 tsp
- cilantro - 2 tbsp chopped
- Oil - 3 tbsp
- Salt - to taste
Crush the roasted peanuts to a fine powder and keep aside.
Heat a tbsp of oil in a nonstick pan and roast the hing,chilly,coriander and turmeric powders on low flame until the raw smell is gone.
Mix together the roasted powders,powdered peanuts, sugar, vinegar,chopped cilantro and salt to taste and keep aside.
Wash and make 'X' slits on the brinjal without separating them from the stem and keep immersed in water.
Take the brinja out and stuff with the peanut masala paste and keep aside.
Mix the potatoes with the remaining masala and keep aside for 10 to 15 minutes.
Heat 2 tbsp oil in a pan and add the whole cumin seeds.
When it turns reddish brown add in the marinated Brinjal and potatoes and stir fry for a minute.
Add 1/2 cup of water and cover and cook until the potatoes and brinjal is cooked.
You may need to add more water if it gets too dry.
cook until the gravy is thick and the oil comes out of the gravy.
Garnish with corriander leaves.