Sambhariyu

MethodFor Stuffing:
Take a thali and mix coconut, coriander leaves, sugar, salt, coriander powder, chilly powder and lemon juice. Mix well.
Peel the potatoes, make a cross slit on the head of the potatoes, brinjals and bananas for the stuffing.
There is no need to peel the brinjals and bananas.
Stuff the potatoes, brinjals and bananas with the mixture.
To Proceed:
Take ¼ cup of oil in a large kadhai, add mustard seeds.
When they began to splutter add asafetida.
Introduce the stuffed vegetables into the kadhai in the following order:
Stuffed potatoes, bananas and lastly brinjals.
If there is any mixture left over sprinkle over the vegetables.
Cover with a lid with some water on it and cook on a very slow flame for about ½ an hour or till the vegetables are done.
To check, poke a knife gently through the vegetables without breaking them.
Garnish with coriander leaves and grated coconut.
Ingredients: 250 gms - small potatoes250 gms - small brinjals2 to 3 - green bananas (each banana cut into 3 pieces)½ - coconut4 to 5 tbsp - coriander powder2 tsp - sugar2 tsp - chilly powder1 tbsp - ginger green chilly paste½ - lemon¼ cup - oil½ tsp - mustard seeds¼ tsp - asafetida1 bunch - finely chopped coriander leavessalt to taste