Yield: 1 recipe
Measure | Ingredient |
---|---|
250 grams | Small brinjals (eggplants) |
1 tablespoon | Poppy seeds |
1 tablespoon | Coriander powder |
½ tablespoon | Mango powder |
1 medium | Onion |
½ teaspoon | Turmeric |
1 \N | Handful fenugreek leaves |
1 \N | 1-inch piece of ginger |
4 \N | Garlic cloves |
4 \N | Green chilies |
1 \N | Handful of coriander leaves |
\N \N | Salt; to taste |
\N \N | Chili powder; to taste |
2 tablespoons | Ghee or oil |
On each eggplant, make 4 crosswise cuts about halfway through. Grind remaining ingredients (except ghee or oil) to a fine paste and stuff into cuts.
Heat ghee or oil in a pan large enough to hold eggplants. Cook eggplants, covered, over low heat until done, stirring occasionally.
Serve hot.