Stuffed Brinjal & Potato Curry

Ingredients
4 small round brinjals with stems
4 small potatoes
4 small onions
1/2 tsp. ginger grated
1 stalk curry leaves
1 tbsp. fresh coriander leaves
finely chopped
1 tsp. sambhar masala
1 tsp. dhania (coriander seed)
1 tsp. peanuts crushed coarsely 1 tsp. coconut finely scraped
1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
1/4 tsp. cumin powder
salt to taste
2 tbsp. oil
1 tbsp. curds
1 tsp. lemon juice


Method
Scrub brinjals and potatoes clean. Put potatoes in boiling water for 5 minutes. Drain, keep aside.
Peel onions, clean base and tip. Keep stems of brinjals intact. Make Cross shaped vertical slits in all vegetables, 3/4 way down.
Slit brinjals from base towards stem. Slit onions from tip towards base. Slit potatoes along their length.
Mix all dry masalas, coconut, peanut crush, salt and 8-10 drops of oil. Stuff all vegetables with this mixture. Keep any extra masala aside.
Heat oil, add ginger stir. Let in potatoes first.
Cover and cook for 2-3 minutes. Put in other vegetables, add curds, and mix
well. Sprinkle 1/2 cup water, cover and simmer till veggies are tender.
Once oil starts separating and veggies are cooked, pour into serving dish.
Garnish with chopped coriander. Serve hot, with phulkas, bhakris, bread or rotis.