Name: Bharli Vangi (Stuffed Eggplants)
Yield: 4 servings
Ingredients: 8 small (, round eggplants (you can use purple or white or even the green Thai ones). Leave the stems on and make a vertical slit with a sharp knife from the top of the eggplant almost all the way, but not quite, to the stem end. You want the eggplant to remain in one piece. Now turn the eggplant and make another similar cut at a right angle so the eggplant looks like a closed flower bud with four petals.); 4 potatoes (, cut into wedges); 2 tsp vegetable oil; To make the stuffing (, place in the bowl of a food processor or blender:); 1/2 cup raw peanuts; 2 tbsp grated ginger; 4 cloves garlic (, crushed and chopped); 1/4 cup jaggery ((can substitute brown sugar)); 1/4 cup coconut milk; Powder separately 1 tsp cumin seeds + 1 tbsp coriander seeds + 1/4 tsp fenugreek ((methi) seeds. Add to the food processor.); 2 red chillies (, stems removed and broken into small pieces); 1/2 tsp turmeric; Salt to taste