Stuffed Brinjals
Yield
4 servingsPrep
15 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brinjals
|
* |
| 1 | tablespoon |
poppy seed
|
|
| 1 | tablespoon |
coriander
ground |
|
| ½ | tablespoon |
mangos
powder |
|
| 1 | medium |
onions
|
|
| ½ | teaspoon |
turmeric
|
|
| 1 | handful |
fenugreek leaves
|
* |
| 1 | piece |
ginger
|
*
|
| 4 | each |
garlic cloves
|
|
| 4 | each |
green chili peppers
|
*
|
| 1 | handful |
cilantro
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
chili powder
to taste |
*
|
| 2 | tablespoons |
ghee (clarified butter)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brinjals
|
* |
| 15 | ml |
poppy seed
|
|
| 15 | ml |
coriander
ground |
|
| 7.5 | ml |
mangos
powder |
|
| 1 | medium |
onions
|
|
| 2.5 | ml |
turmeric
|
|
| 1 | handful |
fenugreek leaves
|
* |
| 1 | piece |
ginger
|
*
|
| 4 | each |
garlic cloves
|
|
| 4 | each |
green chili peppers
|
*
|
| 1 | handful |
cilantro
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
chili powder
to taste |
*
|
| 3E+1 | ml |
ghee (clarified butter)
|
|
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.
