Put the Gram Flour into the mixing Bowl then add the Garlic Paste, Turmeric Powder, Asafoetida, Red Chili powder, Coriander Powder, some Fresh Coriander Leaves, around 3 tsp of Oil and Salt to taste.
Now mix this little and then add the Sugar, now mix this very well and make sure that there is no lumbs of besan in it.
Remove all the Green Caps of all the Eggplants then cut the Stems of it, now Peal the Potatoes and cut it into 2 equal parts.
Now give it a Cross Cut and make little space for the Filling, now the Potatoes are ready, now cut the Eggplants, give it a Half Cut.
Take little mixture put it into the gaps of eggplants and Potatoes and press it with fingers do the same thing with all the eggplants and Potatoes, now Stuffed eggplants and potatoes are ready to fry.
Take a deep Pan with lead and add Oil in it, now put the Mustard Seeds and Cumin Seeds in it and put Potatoes in it and cover it for a minute then add 1 glass of Water and again Cover it and cook it for 2 mins on very low heat.
Stir this very gentally and add the eggplants one by one and again cover it and cook it for 5 mins on a very low heat, after 5 mins turn the side and again cover it for 10 mins on a very low heat.
Now the Stuffed Eggplants and Potato Curry is ready to serve, put Eggplants in a Queue and on the top of it put Potatoes and finally Garnish it with Fresh Coriander leaves.