Ingredients

8-10 small round Eggplants, approximately 3 inch size (if these are not available you can use Zucchini or use the long thin cucumber size Eggplants. Do not use the large baigan eggplants for this)
3-4 medium size Potatoes
1 branch of Curry patta
6 t. Oil
1 c. Water
3 T. Besan (gram) flour
3 t. Dhania powder
Less than 1/4 t. Haldi
Heaping t. Red chili powder
1/2 c. fresh Coriander leaves, stems removed
2 t. Salt
I heaping t. Sugar
1 t. Til (Sesame seeds)
1/4 t. Oil

Method :

1. Slice the ends of the tiny round eggplants, score in half, and open coarsely. Remove seeds somewhat.
2. Add 6 t. oil in a pan and add the potatoes chopped in approximately 1 inch pieces.
3. Add 1 cup of water so the potato does not turn brown.
4. Cook on medium heat, covered.
5. Take 3 t. besan flour, 3 t. dhania powder, less than 1/4 t. haldi, 1 heaping t. red chili, 1/2 cup fresh coriander leaves, 2 t. salt, 1 heaping t.sugar, 1 t. sesame seeds, and 2 t. oil and combine these into a masala.
6. Add 1 spring of curry patta.
7. Mix the masala to include the 2 t. oil.
8. Stuff the masala into the eggplants.
9. Cover and turn heat to medium. Let sit for approximately 10 minutes.
10. Stir and mix the eggplant and potatoes. After about 10-15 minutes check to see if potatoes are done. They will be soft.
11. Add the rest of the masala and mix carefully after another 10 minutes.