Stuffed Brinjals 
| Ingredients : | ||
|---|---|---|
| 250 | gm | Small brinjals (eggplants) |
| 1 | tbl | Poppy seeds |
| 1 | tbl | Coriander powder |
| 1/2 | tbl | Mango powder |
| 1 | med | Onion |
| 1/2 | tsp | Turmeric |
| 1 | handf | fenugreek leaves |
| 1 | x | 1-inch piece of ginger |
| 4 | x | Garlic cloves |
| 4 | x | Green chilies |
| 1 | handf | of coriander leaves |
| Salt, to taste | ||
| Chili powder, to taste | ||
| 2 | tbl | Ghee or oil |
How to cook :
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.
Tags : Vegetables Punjabi
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