Stuffed Brinjals

Ingredients

some chili powder
250 g brinjals
1 tb poppy seeds
1 tb coriander powder
1/2 mango powder
1 onion
1/2 ts turmeric
1 handful fenugreek leaves
1 ginger
4 garlic
4 green chilies
2 tb ghee

Instructions

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.