Ingredients
|
Quantity |
Measure: |
Ingredient |
Description: |
|
1 |
Tablespoon |
Coriander Leaves |
finely chopped |
|
Half |
Teaspoon |
Garlic |
grated |
|
Half |
Teaspoon |
Ginger |
grated |
|
Half |
Teaspoon |
Aam-Chur (sour mango |
|
Half |
Teaspoon |
Garam-Masala |
|
Quarter |
Teaspoon |
Turmeric Powder |
|
1 |
Teaspoon |
Coriander/Dhania |
|
1 |
Tablespoon |
Chilly Powder, Red |
|
1 |
Tablespoon |
Coconut - Grated |
|
1 |
Tablespoon |
Pea Nuts (Ground Nuts) |
crushed |
|
4 |
Nos |
Brinjals - black shiny |
long |
Method
Mix all the spices, coconut, peanut and salt together. Wash and slit the aubergines lengthwise. Stuff each one with the masala mixture. Place in a shallow bowl which has a loose lid. Heat the oil, add ginger garlic and pour over aubergines. Cover and microwave on high for 5 minutes or till almost done. Turn once at half time. Allow to stand for 3-4 minutes before serving. Chop into 1"chunks. Garnish with coriander.
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