Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
