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Stuffed aubergines
8 – 10 mini aubergines (brinjals)
2-3 medium sized onions, finely chopped
Half a coconut - grind into a paste
6-7 garlic cloves
1 tbsp poppy seeds
1-2 green chillies
pinch of salt
2-3 tbsp vegetable oil
½ tsp ground tumeric
1 tsp ground coriander
1 tsp cumin seed
½ tsp red chilli powder (to taste)
1 tbsp water
2 tbsp curd
Handful chopped coriander to garnish
Blend together the coconut, garlic, poppy seeds, chillies and salt until it's a smooth paste.
Cut the brinjals into four pieces from the broad end halfway. Stuff them with the masala paste and leave aside along with the leftover paste.
Heat the oil in a deep pan on a low heat, and fry the onions until light brown. Then add turmeric powder, ground coriander, ground cumin and red chilli powder.
Add the leftover ground paste, fry for a few minutes and add salt to taste.
Add the brinjals to the pan, add the water and curd, mix into the sauce, cover and simmer for 10-15 minutes or until tender.
Sprinkle chopped coriander leaves for garnishing.
