Ingredients: ( Serves : 4)

Heat 2 tbsp oil in a pan and add cloves, coriander seeds and peppercorns. Sauté for a minute.
Now add sliced onions and fry until brown.
Add coconut and stir fry until browned, remove and allow to cool.
Grind the mixture to a paste using blender. Add little water if needed.
Slit each eggplant lengthwise into four, keeping the stem end intact.
Now in the grinded mixture mix cayenne powder, salt, sugar, tamarind paste, cashews and  turmeric powder.
Stuff the eggplants with this mixture, reserving some.
Roll the potatoes in the remaining mixture.
Heat the remaining oil in a pan and add the vegetables. Cook over low heat without burning, add little water if necessary, until done. keep an eye.
Serve hot with roti.