Ingredients

Quantity

Measure:

Ingredient

Description:

1

Tablespoon

Coriander Leaves

finely chopped

(Kothmeer)

1

Tablespoon

Cooking Oil

Little

Salt

to taste

Half

Teaspoon

Garlic

grated

Half

Teaspoon

Ginger

grated

Half

Teaspoon

Aam-Chur (sour mango

powder)

Half

Teaspoon

Garam-Masala

Quarter

Teaspoon

Turmeric Powder

1

Teaspoon

Coriander/Dhania

Powder

1

Tablespoon

Chilly Powder, Red

1

Tablespoon

Coconut - Grated

/Desiccated

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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