Stuffed Brinjals from The Settler's Cookbook by Yasmin Alibhai-Brown

Ingredients

• 8 medium-sized whole potatoes, peeled and parboiled
• ½ pint water
• 1 onion, chopped
• 4 tbsp sunflower oil
• 5 small, round aubergines
• 1 tsp crushed garlic
• Large tin chopped tomatoes
• 1 tbsp grated jaggery
• Juice of 1 lemon
• 1 tsp jeera powder
• ½ tsp each chilli powder and turmeric
• 1 tbsp broken roasted peanuts (you can whiz them in a food processor)
• 1 whole green chilli, slashed open
• Salt to taste
• 1 tbsp desiccated coconut
• 1 tsp dhania powder