🫙 From the Spice Rack
Stuffed Brinjals
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 ...
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Ingredients8 items
Ingredients
- 250g small brinjals (eggplants)
- 1tbsp poppy seeds
- 1tbsp coriander powder
- 1/2tbsp mango powder
- 1medium onion
- 1/2tsp turmeric
- 1Handfulfenugreek leaves
- 11-inch piece of ginger
Directions
- 1
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 l
- 2
to taste Chili powder
- 3
to taste 2 tb Ghee or oil On each eggplant, make 4 crosswise cuts about halfway through
- 4
Grind remaining ingredients (except ghee or oil) to a fine paste and stuff into cuts
- 5
Heat ghee or oil in a pan large enough to hold eggplants
- 6
Cook eggplants, covered, over low heat until done, stirring occasionally
- 7
Serve hot.