Ingredients:

• For stuffing:
• 3 – Brinjals of the round variety
• 1/4 tsp – Garam Masala
• 2 – finely chopped Spring onions
• Mint for garnishing
• 2 ozs(60 g ) – diced Carrots
• 1-1/2 ozs (40 g) – Ghee
• 3 ozs (85 g) – shelled peas
• 6 ozs (170 g) – Tomatoes
• 2 ozs (60 g) – Paneer
• 1/4 oz (7 g) – finely cut – Ginger
• 3/4 tsp – salt
• 1/4 tsp – red pepper
• For sprinkling over the Brinjal cases:
• 1/2 tsp – salt
• 1/4 tsp – red pepper
• 1/4 tsp – Garam Masala
• 1/4oz (7 g) – dried bread crumbs

Method:

1. Do not peel the brinjals, but wipe them and boil for about 10 minutes or until they are half cooked.
2. Cut them lengthwise into two halves and scoop out the pulp.
3. Season the cases with salt, red pepper and garam masala.
4. Heat the ghee and lightly fry the onions.
5. Add shelled peas, diced carrots and the chopped brinjal pulp and cook until the vegetables are nearly done.
6. Finally, add the salt, red pepper, paneer (Indian cream cheese) and the ginger.
7. Stir for a minute or so.
8. Stuff the brinjal cases with the fried pulp.
9. Sprinkle with the dry bread-crumbs, dot with a little melted ghee and grill till golden brown on the top, or fry after dipping into the spiced batter.
10. Serve garnished with sprigs of mint.

Recipe courtesy of Sirisha