Keeme Wale Baingan

Ingredients

• • Brinjals/Eggplants - 4
• • Keema - 400 grams
• • Onions (finely chopped) - 2
• • Ginger paste - 1 teaspoon
• • Garlic paste - 1 teaspoon
• • Oil - 2 tablespoons
• • Tomatoes (finely chopped) - 2
• • Tomato puree - 2 tablespoons
• • Capsicums (finely chopped) - 2
• • Green chillies (finely chopped) - 2
• • Dhania/Coriander powder - 1 teaspoon
• • Jeera/Cumin powder - 1 teaspoon
• • Salt - as required
• • Chilly powder - 1 teaspoon
• • Coriander leaves (for garnishing) - a few

Method

• 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.