Stuffed vegetables

Stuffed Vegetables in Marathi

Serves: 3 to 4 persons
Time: 60 minutes

Ingredients:
Small Eggplants 4
Small Potatoes 4
Small Onions 3
3 tbsp Oil
Pinch of Asafoetida
1/4 tsp Saunf seeds (Fennel seeds)
1/2 cup finely chopped onion
2 to 3 tbsp finely chopped fenugreek leaves (Optional)
::::::Stuffing:::::
1 cup Cilantro finely chopped
3/4 cup fresh coconut, scraped
2 tsp Coriander powder
3 tsp Cumin powder
1 and 1/2 tsp chili powder
3 tsp Sugar
1 tsp Garam Masala
1 tbsp roasted peanuts, crushed
Salt to taste

Method:
1) Put the Stuffing ingredients in a blender. Add very little water if needed and make a very thick paste.
2) Cut the stem of eggplants to create a base. Cross slit at opposite side. Slit upto 3/4 of eggplant's length. Immerse the slit eggplants in a bowl of cold water to prevent oxidation.
3) Peel the potatoes, and give a slit just same as eggplant. Put them also into cold water bowl.
4) Peel the onions slit from the top upto 3/4 length.
5) Drain the water and gently pat dry eggplant and potatoes. Stuff a small spoonful stuffing in each eggplant. Be very gentle, otherwise eggplant would break apart. If you are unable to stuff the mixture into the potatoes, just coat them with it. Also stuff small onions.
6) Heat a wok. Add oil. Once oil is hot, add asafoetida, saunf seeds and finely chopped onion.
7) Once onion becomes golden, add chopped methi leaves. saute for couple of minutes over medium heat.
8) Add the stuffed vegetables. Turn gently to coat them with the oil. Cover and let it cook over low heat. Stir occasionally.
9) After 10 to 12 minutes, add the remaining stuffing along with 1/2 cup water. Stir very softly. Cover and simmer over medium low heat.
It will take atleast 25 to 30 minutes more to cook the eggplant. However keep checking after 5 minutes.
Once stuffed vegetables are ready, serve them with chapati.