Combine ingredient for stuffing and keep aside.

Remove the stems of the baby brinjals. Make criss cross slits half the way down from the fat side of the brinjals. Lightly fill the stuffing in the brinjals.

Peel and cut potatoes into 1mm thick chips. Wash and remove water. Combine them in the remaining stuffing masala.

Heat oil in a pressure cooker. Crackle cumin seeds and add asafoetida as well as turmeric. Fry garlic paste a bit. Add brinjals and the potatoes along with salt and chilli powder. Lightly combine everything.

Add about ¼ cup or just a little more hot water in the curry. Combine lightly. Close the lid and cook on the medium to low heat till it blows 1 whistle. Or till the air is filled and it seems that the whistle will blow anytime. At this point, remove the cooker from the direct heat. Place it over the flame on a tawa. Cook for another 5 minutes. The curry is ready. Garnish with coriendar leaves and serve..