-
1
Put peanuts, ginger, garlic and chilies into container of an electric blender.
-
2
Blend as finely as possible.
-
3
Spoon and scrape mixture into a mixing bowl.
-
4
Add turmeric, red pepper, cumin, coriander, salt, sugar, garam masala and 2 tablespoons of oil.
-
5
Blend well with fingers.
-
6
Cut potatoes lengthwise, slightly more than halfway down.
-
7
Give potatoes slightly more than a quarter turn and make a similar cut.
-
8
The cut portion can be opened slightly to provide space for stuffing.
-
9
Fill the cut sections of each potato with equal portions stuffing.
-
10
Peel onions.
-
11
Cut each, slicing down with a knife almost but not quite through to the bottom.
-
12
Give each onion a quarter turn and slice in similar fashion.
-
13
Open up onions and stuff with spice mixture.
-
14
Trim off ends of eggplants.
-
15
Cut each eggplant crosswise in half.
-
16
Partly slice open each piece so that it can be opened up but remains hinged at the bottom.
-
17
Fill halves with equal portions of spice mixture.
-
18
Put remaining cup of oil in bottom of a casserole and arrange vegetables, stuffed side up in layers, one atop the other.
-
19
Cover casserole closely with a shallow pan that fits more or less compactly.
-
20
Pour an inch or so of water in pan.
-
21
Heat vegetables until they start to cook in the oil.
-
22
Let cook over low heat until potatoes are tender, 30 to 35 minutes.
-
23
Stir gently, if at all, as vegetables cook.
-
24
Sprinkle with coriander before serving.
