Ingredients vegetarian 4 servings

• 500 gms. Eggplant, small, tender
• 250 gms. Onion, chopped
• 1 tsp Ginger, chopped
• 1 tsp Garlic, chopped
• 10 nos. Cloves
• 1 piece Cinnamon, small
• 4 nos. Cardamom
• ½ tsp Anise seed
• 1 tsp Sesame Seeds
• 4 tsps. Coriander powder
• 1 tsp Red Chili Powder
• 4 tbsps. Vegetable Oil
• Salt to taste

Directions

1. Fry chopped onions in 1 tbsp of oil for 6 to 7 minutes and cool them.
2. In another pan roast slightly sesame seeds and let them cool.
3. Grind together all the ingredients except brinjal and oil.
4. Now cut the brinjals into four keeping stalks intact i.e. spit them.
5. Fill the brinjals with the ground paste.
6. Cook them covered in microwave oven for 7 to 8 minutes. Pour the remaining oil in a heavy bottomed pan and put it on the stove and fry the cooked brinjals in the remaining oil till they are golden brown.
7. Now add the remaining ground paste and fry for 10 minutes under very low fire mixing in between till oil seperates from the sides.
8. Garnish with chopped coriander leaves. Serve hot with rice or rotis.

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