Boil, peel & mash the Potatoes. Crush the Cardamom seeds & Peppercorns in a Mortar & Pestle or with a rolling pin.
Add it to the mashed potatoes along with the chopped Onions, Garlic Paste & a teaspoon of Salt. Mix well.
Wash the Eggplants. Pat dry. Make 4 slits keeping the stems & tops intact. Stuff with the Potato mixture. Pack tightly.
Heat Mustard Oil in a large nonstick Pan/Skillet over high heat. Smoke it. Reduce heat.
Tip in the Cinnamon Stick, Pepper Corns & the Cloves. Let them crackle & release the lovely aroma.
Add the Eggplants. Shallow fry until tender over low to medium heat turning occasionally. *Best way is to lift the Pan by the handle & swirl the Eggplants around. You might like to cook covered to avoid the spluttering.
Add the Chopped Tomatoes, followed by the Tamarind Paste, Kashmiri Mirch, Turmeric & Salt. Cook covered for about 5 minutes.
Adjust seasoning.
Transfer to a serving bowl. Sprinkle the Coriander Leaves & the Green Chilies.
Serve hot with Roti/Parantha.
