Instructions: Heat 2 tablespoons of the oil in a pan add the cloves peppercorns and coriander seeds.

Fry for a minute then add the sliced onion and cook until brown.

Add the coconut.

Stir until well browned then remove cool and grind to a paste in a blender adding a little water if required.

Slit each aubergine lengthwise into four keeping the stem end intact.

Mix the coconut paste with the coriander leaves powder spices tamarind cashew nuts sugar and salt.

Stuff this mixture into the aubergines reserving some.

Roll the whole potatoes and onions in the remainder of the mixture.

Heat the oil in a pan until it smokes lower the heat and add the vegetables.

Cover and cook on a low heat without burning adding a little water as necessary until you can easily slide a skewer through the vegetables.

Serve hot with rotis.

This recipe comes from Maharashtra. It is a favourite farm meal along with rotis and often uses fresh aubergines straight off the plant cooked in front of visitors.

Serves 4

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