Ingredients:

Aubergene 1 kg
Onion ½ kg
Garlic 10-12 cloves
Tomato 125 gms
Red chili powder 3 tbsp
Peas ½ kg
Turmeric powder ½ tsp
Coriander (dry) 1 tsp
Salt to taste
Cumin 1 tsp
Pepper (black) 2 or 3
Ghee as required
Green coriander and mint as required

Method:

* Cut the heads of Aubergenes (brinjals) and scoop out the pulp with a sharp knife. Peel onion and cut it into thin rings. Peel off the peas. Grind coriander (dry). In a pot, place tomatoes, onions, dry coriander, turmeric, salt, chillies and a glass of water. Mix well and put the pot on high heat. Add ghee is utilized.
* Remove the pot from heat and add green coriander and mint in it. In Aubergene fill peas and cover each with the cut piece. Tie a thread on top of each so that peas do not drop out. In a woke add ghee and fry all the aubergenes.
* Now lower the heat and put aubergenes on “Dum”. If you want them to be tender, sprinkle water in the pot and remove it from flam when aubergenes are as tender as you require.
* Serve hot.

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