Stuffed aubergines

• 0 mini aubergines
• 0 medium sized onions
• 0 cloves garlic
• 1 tbsp poppy seeds
• 0 green chillies
• 0 pinch salt
• 0 tbsp vegetable oil
• 0.5 tsp ground tumeric
• 1 tsp ground coriander
• 1 tsp cumin seed
• 0.5 tsp red chilli powder
• 1 tbsp water
• 2 tbsp curd
• 0 Handful chopped coriander

Step 1
Half a coconut - grind into a paste.

Step 2
Blend together the coconut, garlic, poppy seeds, chillies and salt until it's a smooth paste.

Step 3
Cut the brinjals into four pieces from the broad end halfway.

Step 4
Stuff them with the masala paste and leave aside along with the leftover paste.

Step 5
Heat the oil in a deep pan on a low heat, and fry the onions until light brown.

Step 6
Then add turmeric powder, ground coriander, ground cumin and red chilli powder.

Step 7
Add the leftover ground paste, fry for a few minutes and add salt to taste.

Step 8
Add the brinjals to the pan, add the water and curd, mix into the sauce, cover and simmer for 10-15 minutes or until tender.

Step 9
Sprinkle chopped coriander leaves for garnishing.