Ingredients:

• 12 – baby Potatoes
• 12 – baby brinjals/aubergines
• For the stuffing:
• 1 tbsp – sesame seeds
• 2 tbsp – coriander powder
• 1 tbsp – gram flour
• 1/4 tsp – Garam Masala
• 2 tbsp – cumin powder
• 1/2 tsp – salt
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 2 tsp – Sugar
• 2 – Garlic cloves, crushed
• 1 tbsp – Lemon juice
• 1/4 cup – fresh chopped coriander
• For the sauce:
• 1 tbsp – oil
• 1/2 tsp – Mustard Seeds
• 500 g – chopped Tomatoes
• 2 tbsp – chopped fresh coriander
• 150 ml – water

Method:

1. Pre-heat the oven to 200 C/400 F.
2. Slit the potatoes and aubergines, ensuring you don’t cut right through (just 1 slit).
3. Mix all the stuffing ingredients together and carefully spoon it into the slits.
4. Arrange the stuffed veggies in a deep, greased oven-proof dish, slit and fillings facing upwards.
5. For the sauce, heat the oil in a heavy-based saucepan and fry the mustard seeds till they splutter.
6. Add the tomatoes, chopped coriander and remaining spice mix with the water. Bring to a boil and simmer for 5 mins till the sauce thickens.
7. Pour this sauce over the veggies, cover and bake for 25-30 mins.

Recipe courtesy of Mearl Fernandes