In a bowl, combine roasted gram flour, peanut powder, coriander powder, cumin powder, turmeric powder, red chilli powder, amchur powder, sesame seeds, asafoetida, chopped garlic, and grated coconut.

Mix all ingredients thoroughly until well combined.

Make slits in the eggplants, being careful not to cut all the way through.

Stuff each eggplant with the spice mixture. Set aside any leftover spice mixture.

In a pressure cooker, combine the diced potatoes (optional) and stuffed eggplants.

Add a small amount of water to the pressure cooker.

Cook for up to 3 whistles, then remove from heat and let cool.

Once cooled, remove the eggplants and potatoes from the pressure cooker.

Heat olive or canola oil in a pan over medium heat.

Add mustard seeds, cumin seeds, and asafoetida to the hot oil. Cook until spluttering stops.

Gently add the stuffed eggplants to the pan and stir gently.

Add the leftover spice mixture to the pan.

Cover the pan and cook until the eggplants are tender, stirring occasionally and gently to avoid dislodging the filling.

Garnish with fresh chopped coriander before serving.