12 December 2012,23:46 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Mix all the ingredients for the stuffing together in a mixing bowl.
  • Stuff the potatoes and aubergines with the spice mixture.
  • Preheat the oven to 180°C / 350°F / Gas 5.
  • Place the potatoes and aubergines in a greased ovenproof dish.
  • Heat the oil in a pan and fry the mustard seeds for 2 minutes until they begin to splutter.
  • Add the tomatoes, coriander and remained stuffing, together with the water. Simmer for 5 minutes until the sauce thickens.
  • Pour the sauce over the potatoes and aubergines. Cover and bake for about 30 minutes or until the vegetables are soft. Garnish with single cream


  • 10 - 12 small potatoes, Make slits, make sure not to cut right through. 
  • 9 baby aubergines (eggplant), Make slits, make sure not to cut right through.
  • Light cream, to garnish

The Stuffing

  • 1 tablespoon sesame seeds
  • ¼ teaspoon ground turmeric 
  • 2 tablespoon ground coriander
  • ½ teaspoon chilli powder 
  • 2 tablespoon ground cumin 
  • 2 tablespoon peanuts, roughly crushed
  • 1 teaspoon granulated sugar 
  • ¼ teaspoon garam masala
  • 1 tablespoon gram flour 
  • 3 garlic cloves, crushed
  • 1 tablespoon lemon juice 
  • 25 grams chopped fresh coriander 
  • Salt, to taste 

The Sauce

  • 500 grams chopped tomatoes
  • 2 tablespoon Cooking oil 
  • ¼ teaspoon black mustard seeds
  • 25 grams chopped fresh coriander 
  • 150 ml water

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