Slit the potatoes and aubergines, ensuring you don't cut right through (just 1 slit).
Mix all the stuffing ingredients together and carefully spoon it into the slits.
Arrange the stuffed veggies in a deep, greased oven-proof dish, slit and fillings facing upwards.
For the sauce, heat the oil in a heavy-based saucepan and fry the mustard seeds till they splutter.
Add the tomatoes, chopped coriander and remaining spice mix with the water. Bring to a boil and simmer for 5 mins till the sauce thickens.
Pour this sauce over the veggies, cover and bake for 25-30 mins.
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.