8-10 small eggplants, slit lengthwise into four without cutting tops
2 boiled potatoes, peeled and mashed
2 tbsp gram flour (besan), sieved and lightly roasted
2 onions, finely chopped
2 tomatoes, chopped finely
1 tsp cumin powder
1 tsp garam masala powder
1/2 tsp chili powder
1/2 tsp turmeric powder
1 tsp sugar
Salt to taste
1/2 tsp dried mango powder (amchur powder)
1 tbsp coriander leaves, chopped

Masala Eggplant

1. Mix all the ingredients except onions and tomatoes with very little water to make an almost dry filling. Stuff this mixture in the slit eggplants.
2. Arrange in a shallow dish. Steam in a pressure cooker, without weight for 10 to 12 minutes till tender. Allow to cool.
3. Heat oil in a pan and lightly roast onions. Then add tomatoes, a cup of water, little salt and stir.
4. Now add the eggplants, cover and allow to simmer on a low flame until the gravy is thick.
5. Sprinkle coriander leaves and serve with roti or pulao rice.
   Serves: 4-6
   Preparation time: 35-40 minutes