Stuffed brinjals
1 recipe
Ingredients
| Quantity | 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 | Handful fenugreek leaves | |
| 1 | 1-inch piece of ginger | |
| 4 | Garlic cloves | |
| 4 | Green chilies | |
| 1 | Handful of coriander leaves | |
| Salt; to taste | ||
| Chili powder; to taste | ||
| 2 | tablespoons | Ghee or oil |
Directions
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.