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