Stuffed Brinjals
34
34
Ingredients
| 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)
|
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.
