Vegetable filling:

Boil the potatoes in their skins, then peel and mash them coarse with a fork. Peel and cube the eggplant and deep-fry the cubes until golden-brown. Then let them drain. Now mix together the vegetables, spices, herbs, and yogurt to make a thick filling.

When you stuff the tomatoes or peppers, don't forget to replace their lids. You can make a paste from a tablespoon of flour and a dash of water to help the lids stick to the top.

Arrange the stuffed tomatoes or peppers (or both together) in a greased, ovenproof dish. Add 4 tablespoons of water, cover, and bake in the oven at 300°F (150°C) for 15-20 minutes. Eggplants take about 1 hour to cook, so cook them separately.

Instead of baking stuffed vegetables, you can steam them in a saucepan. If you have a metal steam-rack, you can steam them over boiling water for 15-20 minutes. If you don't have a steam-rack, heat a tablespoon of vegetable oil or ghee and fry the bottom of the stuffed vegetables for 2 or 3 minutes. Then add several tablespoons of water, cover the pan tightly, and cook for 15-20 minutes. For either method, make sure there is enough water at all times.

Sprinkle the lemon juice and some fresh minced herbs over each serving. Serve hot with a soup and an Indian bread.