Keeme Wale Baingan

Print

Ingredients

1. Heat oil in a heavy bottomed pan and fry the onions until golden brown. Add the ginger and garlic pastes.
2. Add the chilly powder, keema and salt. Roast over medium heat for 15-20 minutes until browned.
3. Add the jeera powder, dhania powder, chopped green chillies, tomatoes and tomato puree.
4. Cook keema till tender and add the chopped capsicums.
5. Slice the brinjal in half lengthwise. Scoop out most of the flesh and discard
6. Fill the brinjal shells with the keema mixture.
7. Arrange in a baking dish and pour a little oil over the brinjal.
8. Bake in a preheated oven at 350°F for 40-45 minutes until brinjal is cooked through.
9. Garnish with coriander leaves and serve hot with boiled rice or chapatis.
10. Note:
11. The brinjal can also be cooked in a little oil in a frying pan.
12. Heat oil and place the keema filled brinjal in it. Cover and simmer until tender.