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.
