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Ingredients for Stuffed Aubergines:

• 4 large aubergines
  
• 8 medium tomatoes, blanched  peeled and pureed
  
• 4 medium potatoes, diced
  
• 2 cups frozen peas
  
• 4 medium onions, finely chopped
  
• 8 green chillies, pounded
  
• 6 cloves garlic, pounded
  
• ½ cup fresh coriander, pounded
  
• 4 tbsp butter
  
• 2 tsp chilli powder
  
• 2 tsp garam masala
  
• ½ tsp coriander powder
  
• ½ tsp cumin
  
• Salt to taste

Directions for making Stuffed Aubergines:

1. Cut aubergines lengthwise in two equal halves.
2. Scoop out pulp from centre leaving 2 cm thick shell.
3. Heat oil in a wok and fry diced potatoes.
4. Remove with slotted spoon and set aside.
5. Heat butter in a saucepan and sauté onions.
6. Add tomato puree, peas, potatoes, spices and pounded mixture.
7. Stir fry for 3 minutes and remove from heat.
8. Smear aubergines with butter or oil stuff with peas-potato mixture.
9. Bake in a moderate oven (180 degree C) for 10-15 minutes.
10. Serve hot.
11. Enjoy your Stuffed Aubergines. Hope you love this Indian recipe.

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