Side Pannel
Stuffed Brinjals
Ingredients List
- 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
Directions
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.
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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