Ingredients:

• 1/2 kg – small, fresh Brinjals
• For the filling:
• 1 big bunch – coriander leaves, shredded
• 2 tbsp – coriander powder
• 1 tbsp – chilli powder
• 2 tbsp – ginger-chilli paste
• 4 pods – Garlic crushed
• 1/4 tsp -turmeric
• Asafoetida – a pinch
• Salt as per taste
• 5 tbsp – oil

Method:

1. Slit the brinjals retaining the stalk.
2. Grind all the ingredients for the filling into a paste and fill the brinjals.
3. In a non stick pan, pour some oil and place the brinjals in them.
4. Cover with a lid and let it simmer for 15-20 mins.
5. Keep stirring occasionally.
6. When almost done add remaining masala and pour a bit of water.
7. Remove from fire after 5 mins.

Recipe courtesy of Sify Bawarchi