Stuffed Brinjal and Potato Bhaji

Brinjals and potatoes sautéed and cooked with a pre-mixed spice stuffing mixture, then pressure-cooked or slow-cooked until tender.

Ingredients

• 1/4 kg brinjals (eggplant) (cut into big pieces; cut in water)
• 1/4 kg potatoes
• 1 tbsp chickpea flour (channa flour)
• 1 tbsp coriander-cumin powder (dhania-jeera)
• turmeric (haldi)
• salt
• red chilli powder
• garam masala
• lemon (use juice)
• sugar
• coriander (optional)
• coconut (optional)
• oil (use a little more than usual)
• asafoetida (hing) powder (for seasoning)
• 1 glassful water

Instructions

1. Cut brinjals into big pieces, keeping them in water while cutting.
2. Mix all masala ingredients (including channa flour, dhania-jeera, haldi, salt, red chilli powder, garam masala, lemon, sugar, and optional coriander/coconut) in a dish and keep aside.
3. Heat a little more oil than usual; add hing powder.
4. Add brinjals and potatoes and sauté for some time.
5. Add the mixed masala and fry for some time.
6. Add a glassful of water and cook until done: either pressure cook for 2 whistles, or cover and cook on slow gas with water on the lid.

Tips

• Cut brinjals in water to prevent discoloration.
• Can be cooked either in a pressure cooker (2 whistles) or slow-cooked covered with water on the lid.