Dum Aloo with Oats Bharwan Baigan ~ Baby potatoes with Oats stuffed baby Aubergine

I am a great fan of aubergine or eggplant, for me whatever way they are cooked I am in heaven :-). Hubby and Son loves it too, but they both are more keen on stuffed ones. I do cook and stuff aubergins with diffrent versions of masalas. So every time I make it, as usual I am with my camera and it goes click click click...however it's a jinx or what I have never posted those recipes here :-( so my daughter forced me to write this post and asked me to post it asap. you know why ? you guessed it right..she used to get hiccups when she hears or sees the aubergines,but she had a whole aubergine herself :-) and she asked me to keep this recipe in our menu, for her future refrence I am posting it today, also I trust you guys you won't be dissapointed  after having this dish....

You will need :-

• 6-7 baby potatoes ( you can use normal potatoes too, cut them into 2 pieces )
• 4-5 baby aubergine
• 3-4 medium onions chopped
• 2 tbsp ginger-garlic paste
• 2-3 green chillies finely chopped
• 1/2 cup plum tomatoes chopped ( you can use fresh too )
• 1 tbsp panch pohran
• Salt to taste
• 1/2 tsp garam masala powder
• 1/2 tsp tumeric powder
• 1/2 tsp chilli flakes
• 1 /2 tsp red chilli powder
• 3-4 tbsp oil

Oats Masala

• 3-4 tbsp porridge oats
• salt to taste
• 1/2 tsp each garam masala, tumeric powder, red chilli powder
• 2 tsp coriander and cumin seeds powder

Mix everything and keep it aside.

Method:-
Wash baby potatoes and prick them with fork or knife. Wash and cut through each aubergine into half stopping where the stem is. Make another cut in the same way, making cross with another slice. Stuff them with oats masala and leave it aside. you will have some extra masala left, leave potatoes in there.

In a heavy bottom pan heat oil, add chopped onions and panch pohran. Fry the onions till light golden. now add ginger-garlic paste and green chillies. Cook for 2-3 minutes, add salt, plum tomatoes and all the masala powder and let it cook on a low heat till oil comes out.

Add  potatoes with oats masala and mix very well. Keep heat to very low.Cover the pan and cook the potatoes till they are half cook. Check it by a small pierce with the knife. Now add stuffed aubergine and mix very gently, cover the pan again and let it cook about 12-15 minutes more.

 If masala gets too dry add very little water and cook on a very low heat. Occasionally turn them over and keep mixing all the masala with vegetables. Cook till potatoes and aubergine are tender and cooked through. Garnish with fresh chopped coriander and serve hot with paratha, Naan or Roti.

Handy Tip :-
If any left over , take out just vegetables into a another dish. Leave masala in the pan and add little hot water. Mix well, add vegetables and reheat again.
Sending this dish to Pari's event Only-Oats