Ingredients vegetarian 8 servings

• 25 cloves Garlic
• 6 Green Chilly
• 3 Tomatoes
• 8 Potatos (Medium)
• 8 Onions  (Medium)
• 25 Bhindi (Ladiesfinger), should be long
• 5 tbsp Oil
• Salt as per taste
• 1 tbsp Red Chilly Powder
• 1/2 tbsp Turmeric
• 1/2 tbsp Corainder Powder
• a pinch of Black Pepper powder, for taste

• ½ tsp Spice

Directions

1. Mash very well garlic, green chilly, tomatos on a stone or iron to give a perfect shape of mastkalandar masala.
2. Add salt, red chilly powder, turmeric powder, coriander powder and two spoons water into mastkalandar masala and mix well.
3. Cut potato into two halves and give a chess shape on the top layer to allow entering masala during stuffing.
4. Give the full onion from top layer a shape of cross for stuffing the masala.
5. Cut bhindi (ladiesfinger from one side of top layer for stuffing mastkalandar masala.
6. Stuff the bhindi, potatos & onions and keep in 1 plate.
7. Heat a frying pan with 5 tablespoons of oil on a low flame. Start putting stuffed potatos and onions in the corner while bhindi on the middle of it.
8. Let it cook for 25 minutes on a low flame. Periodically add 3 spoons of water so that the stuff doesnt stick to the frying pan.
9. The tastee aroma/smell will tell you if the vegetable is done. Sprinkle some coriander leaves on the top and serve with chapati/parotha/naan/bajra dhoda or koki.
10. Apart from onion,potato & bhindi we can use brinjal & raw mango also. 

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