2 lg Oval eggplants (12 oz each)

Salt 1/2 c Oil

2 c Drained yogurt

2 Garlic cloves; crushed

Salt Freshly ground black pepper Chopped walnuts, optional -(to garnish) Cut eggplants in half lengthwise, then

-----------------------------------PASTRY----------------------------------- 2 c Plain flour

1/2 ts Salt

2/3 c Cold water

--------------------------------LEEK FILLING-------------------------------- 2 Leeks (2 leeks=3 c chopped)

2 ts Salt

1/4 ts Hot chili pepper

3 ts Oil

---------------------------------TO FINISH--------------------------------- Oil for deep frying Sift flour and

1 md Onion

2 c Potato buds

1 1/2 c Peas and Carrots

2 Green Chillies

1 ts Lemon Juice

1 c Gram flour

1/2 ts Mustard seed

pn Turmeric 1/2 ts Baking powder

1/4 Inch Ginger

1 sm Bunch

2/3 c Thin pretzel sticks

3 tb Butter

1 Garlic clove, crushed

1/3 c Unblanched almonds

1/3 c Pine nuts

1/3 c Unsalted cashews

1 ts Worcestershire sauce

1 ts Curry powder

1/2 ts Hot chili powder

1/3 c Seedless

2/3 c Thin pretzel sticks

3 tb Butter

1 Garlic clove, crushed

1/3 c Unblanched almonds

1/3 c Pine nuts

1/3 c Unsalted cashews

1 ts Worcestershire sauce

1 ts Curry powder

1/2 ts Hot chili powder

1/3 c Seedless

2 tb Coriander seeds

2 tb Cumin seeds

3 tb Avocado or almond oil

1 tb Hot paprika

1/2 tb Freshly ground black pepper

1/2 ts Nutmeg

1/2 ts Cinnamon

1 ts Salt

4 c Raw cashew halves

Preheat oven