Stuffed brinjals

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.

Similar recipes