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How To make Stuffed Brinjals

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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.

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