Stuffed Brinjals Recipe

Step 1

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.

Things You'll Need

  • 250g Small brinjals (eggplants)
  • 1tb Poppy seeds
  • 1tb Coriander powder
  • 1/2tb Mango powder
  • 1md Onion
  • 1/2ts 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
  • 2tb Ghee or oil

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