250 g Small brinjals (eggplants)

1 tb Poppy seeds

1 tb Coriander powder

1/2 tb Mango powder

1 md Onion

1/2 ts Turmeric

1 Handful fenugreek leaves

1 1-inch piece of ginger

4 Garlic cloves

4 Green chilies

1 Handful of coriander leaves

Salt; to taste Chili powder; to taste 2 tb Ghee or oil

On each eggplant, make 4 crosswise cuts about halfway through. Grind remaining ingredients (except ghee or oil) to a fine paste and stuff into cuts. Heat ghee or oil in a pan large enough to hold eggplants. Cook eggplants, covered, over low heat until done, stirring occasionally. Serve hot.