Boil the potatoes with skin, peel and mash them coarsely with a fork. Peel the melanzani and cut into cubes. Fry the cubes in floating fat until golden brown and drain. Now mix the vegetables, the spices and the yogurt to obtain a paste-like filling. After filling the tomatoes or peppers, do not forget to put the lids on repeatedly.
A paste of 1 tsp. flour and a splash of water is a good help to attach the lids. Place the stuffed vegetables in an ovenproof container, add 4 tbsp. water and cover and bake in the oven at 150 °C for 15-20 min. Melanzane should be baked separately, because they need 10 min. longer to bake. Instead of baking the stuffed vegetables, there is also the possibility of steaming them in a saucepan. If you have a steamer insert, they can steam it over boiling hot water for 15-20 min. Otherwise, heat fff1f tbsp. of gehee and fry the stuffed vegetables for 2-3 min. from the bottom. On top of that, add a few tbsp. of water, close the cooking pot and steam for 15-20 min. For both methods, make sure there is always enough water in the cooking pot. Drizzle each unit with juice of one lemon and garnish with fresh chopped herbs. Serve hot with soup and Indian bread.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!