Wash brinjals, remove it ends and criss- cross slit. Peel potatoes,wash and criss-cross slit. Wash and remove ivy gourd ends,slit each length wise..till 1/2 portion.. taking care not to separate the segments. Peel purple yam outer skin..wash and cube into medium pieces. Combine all mentioned ingredients for stuffing.
Stuff slited ivy gourd, brinjals,baby potatoes,and mix remaining stuffing mixture in purple yam pieces.
Heat oil in nonstick tempering pan,add turmeric powder, asafoetida,pour on prepared stuffed sprinkle 2 tbsp of water. Sprinkle salt to taste. Place this dish in pressure cooker. Pressure cooked for 3 whistles.Let the steam escape from cooker. Serve hot, Shambariya shaak(subzi) garnishing with grated coconut & chopped coriander leaves.
