INGREDIENTS :

 6 small Potatoes
4 small Capsicums
4 small Onions
4 small Brinjals (Egg Plant)
4 small Tomatoes
15 tbsp Oil
1 tsp Mustard Seeds
1 tsp Jeera (Cumin Seeds)
1 tsp Til (Sesame Seeds)
½ tsp Asafoetida

For the Stuffing :

400gms Besan (Gram Flour)
3 tbsp Red Chili Powder
4 tbsp Dhania - Jeera (Coriander - Cumin) Powder
2 tsp Turmeric Powder
3 tbsp Sugar
1 tbsp Garam Masala Powder
Salt to taste
Juice of 2 Lemons

For the Garnish :

2 tbsp Chopped Coriander Leaves
2 tbsp Grated Coconut

METHOD :

To Prepare the Stuffing :

Roast the Besan for 3 to 5 minutes but do not allow it to change color. Add the rest of the stuffing ingredients and mix thoroughly. Set aside.

To Prepare the Vegetables :

Wash the Vegetables. Peel the Potatoes and Onions. Scoop out the middles of the Potatoes, Capsicums and Tomatoes. Cut the Brinjals and Onions into four in such a way that the Vegetable is held together at the stem end. Fill the Vegetables with stuffing. Reserve the leftover stuffing.

To Assemble the dish :

Place the stuffed Potatoes, Onions and Capsicums in a bowl and pressure cook for 3 to 4 whistles.

Take a broad - based pan or tava and heat the oil. Add the Mustard, Jeera and Til. Gently place the stuffed Brinjals and Tomatoes and allow it to cook for 7 to 10 minutes until soft. Once the brinjals and tomatoes are well cooked, add the pressure-cooked potatoes, capsicums and onions to the pan. Sprinkle the reserved stuffing over. Mix gently, taking care not to break the stuffed Vegetables.

Serve garnished with Coriander Leaves and Coconut.