| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Punjabi |
Vegetables, Punjabi |
1 |
Recipe |
INGREDIENTS
| 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 |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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