Preparation Time : 20-25 min approx
Cooking Time : 25-30 min approx
Serves / Makes : 2-3
8 small round brinjals,6 medium sized potatoes, 6 small sized capsicums, 4 tblsp gramflour,3 tblsp freshly chopped coriander leaves,1/2 cup grated coconut,2 tblsp chilliginger paste,1 tblsp dhaniajeera powder,1 tblsp roasted peanuts crushed in the mixie,1 tsp til roasted till pinkish in colour then coarsely powdred ,1 tblsp powdered cashewnuts,1/2 tsp turmeric powder,salt according to taste,1 tsp sugar,2 pinches of hing,pinch of soda-bi-carb,1/2th cup oil.
freshly chopped coriander and grated coconut.
Cut off the brinjal sticks,split from base into four.
Similarly do the same for potatoes after peeling the skin.
Similarly hollow the capsicums.
Roast the gramflour in a kadai till pinkish in colour and gives a pleasing aroma.
Cool in a plate.Mix in all the seasonings,coriander leaves and coconut.
Use some of the mixture for stuffing in the brinjals,potatoes and capsicums.
Heat oil,add the stuffed vegetables.
Cook on medium heat covered with a lid on which water is there.(so that the vegetables do not burn).
Serve well with hot puris,kadhi,fried papads