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Stuffed Brinjals Recipe
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250 g Small brinjals (eggplants) 1 tb Poppy seeds 1 tb Coriander powder 1/2 tb Mango powder 1 md Onion 1/2 ts 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 tb 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.
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