Measurements

• • 4 small Eggplants, quartered
• • 2 medium Potatoes, diced
• • 2 medium Sweet Potatoes, diced
• • 2 Raw Bananas, diced
• • 1 cup Green Beans, cut into 1-inch pieces
• • 1 cup Green Peas
• • 1 cup Fenugreek Leaves, chopped
• • 1 cup Coriander Leaves, chopped
• • 1/2 cup Coconut, grated
• • 1/4 cup Peanuts, roasted and crushed
• • 2 tbsp Sesame Seeds, roasted
• • 1 inch Ginger, grated
• • 4 cloves Garlic, minced
• • 4 Green Chilies, chopped
• • 2 tsp Coriander Powder
• • 1 tsp Cumin Powder
• • 1/2 tsp Turmeric Powder
• • 1 tsp Red Chili Powder
• • 1 tsp Garam Masala
• • 1/4 tsp Asafoetida
• • 1 tsp Mustard Seeds
• • 1 tsp Carom Seeds
• • 1 tsp Fennel Seeds
• • Salt to taste
• • 1 tsp Sugar
• • 2 tbsp Lemon Juice
• • 3 tbsp Oil

Preparation Method

• Prepare the stuffing by mixing grated coconut, roasted peanuts, roasted sesame seeds, ginger, garlic, green chilies, coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, salt, and sugar in a bowl.
• Stuff the quartered eggplants with the prepared stuffing.
• Heat oil in a large pan and add mustard seeds, carom seeds, fennel seeds, and asafoetida.
• Let them splutter.
• Add diced potatoes, sweet potatoes, raw bananas, and green beans to the pan.
• Cook for 5-7 minutes.
• Add the stuffed eggplants and green peas to the pan.
• Mix gently.
• Add chopped fenugreek leaves and coriander leaves.
• Mix well.
• Cover the pan and cook on low heat for 20-25 minutes, stirring occasionally, until all the vegetables are tender.
• Add lemon juice and mix well before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.