Stuffed Aubergines / Brinjals / Eggplants

This dish was inspired by Indira at Mahanandi. I had intended to make aubergines stuffed with peanuts, but we had run out of peanuts, so I decided to make aubergines stuffed with chickpea flour. However instead of flour I used ground thick sev or ghatia, as flour cooked this way tends to taste a bit raw. In this case we start with cooked flour.

Ingredients

10 small round aubergines
5 small potatoes cut in quarters
1 cup ghatia / thick sev; ground
1 cup yogurt
2 cloves garlic minced
2 chillies minced
1 tspn grated ginger
2 tspn coriander / cumin powder
1/2 tspn tumeric
1 tblspn oil
1 tspn mustard seeds
1/2 tspn cumin seeds
-54 curry leaves
2 tomatoes; liquidised
1 cup water
Salt to taste

Method
1. Wash and dry the aubergines; make 2 cuts to form a cross in the middle to the stem
2. Mix the ground sev, yogurt, tumeric, coriander and cumin powders, ginger, garlic and chilli paste and salt to make a thick paste
3. stuff each of the aubergines with the paste and set aside
4. heat the oil in a pan, add the mustard and cumin seeds, and curry leaves, let them pop.
5. Gently place the aubergines in the pan, lower the heat and cover the pot. let the the aubergines cook for about 10 minutes.
6. add the potatoes, and the water, simmer for about 30 minutes, so that the potatoes and aubergines are cooked.
Serve with chapati or rice