Recipe for Stuffed Brinjals


250 gm small brinjals (eggplants)
1 tablespoon poppy seeds
1 tablespoon coriander powder
1/2 tablespoon mango powder
1 medium onion
1/2 teaspoon turmeric
1 handful fenugreek leaves
1 1-inch piece of ginger
4 garlic cloves
4 green chilies
1 handful of coriander leaves
1 salt; to taste
1 chili powder; to taste
2 tablespoon 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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