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Stuffed Brinjals to the site from
Pearl Subramanian

Stuffed Brinjals (Brinjal Bake)
Ingredients:
2 Big Purple , fleshy Brinjals (Egg Plant or Aubergines - do not remove the Stalk); Wash & Cut the Brinjals in half lengthwise, rub a little salt on them & place them in a Steamer Compartment & steam them for about 12/15 mins. - When done remove them & leave them to cool.

Other Ingredients needed:
3 Tbspns Oil; 1 Big Onion (finely minced); 2 Green Chillies (finely sliced); 1/2 Kg of Minced Beef; Mutton; Chicken - washed & drained; 2 Tbspns fresh chopped Coriander Leaves, 4-6 Mint Leaves - finely chopped; All Spices (Garam Masala) - 1/2 Tspn. Garlic Chopped or Paste 1 1/2 tspn; Ginger Paste or grated 1 tspn; 1 Egg lightly Beater; Chilly Powder - 1/2 tspn; Turmeric Powder 1/2 tspn; Breadcrumbs - 4-6 Tbspns; Salt to taste. Oil for Shallow Frying. 
 
Method:
Heat Oil & fry the minced Onions & Green Chillies till Onions are light brown, add the ginger & garlic paste or (the shredded/chopped ginger & garlic) & fry on Medium heat for 2 mins, now add the Chilly powder, Garam Masala, Turmeric Powder, Salt to taste & continue to fry for another 2 mins. add the Chopped Coriander & Mint Leaves, stir well, add the Mince, stir well. In the meantime, carefully scoop out the Pulp from the Brinjals & add to the cooking Mince - mix well, cover & cook over low heat for 15/20 minutes or till the Mince is cooked Turn the Brinjal Cheeks or Shells upside down to remove any excess water or liquid. The Mice Meat Mixture should be dry without any moisture. Now fill the Brinjal Cheeks with the Mince Mixture firmly but gently, brush with beaten Egg - Cover with Breadcrumbs & shall fry on both Sides till brown - serve with Sauce. The Same Filling could be used for filling Capsicums. The Capsicums could also be cut lengthwise remove seeds, rinse,  remove excess water then fill them like the Brinjals, brush with egg, cover with bread crumbs & shall fry. (No Need for steaming) 


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