Ingredients:
4 large aubergines (eggplants)
4 green chillies, chopped
300g mixed vegetables (carrots, potatoes, celery, cauliflower, broccoli etc)
4 large garlic cloves, mashed in a mortar
1 tbsp ground coriander seeds
2 tsp ground cumin seeds
8 cloves
seeds from 8 cardamom pods
salt, to taste
60g butter, ghee or mustard oil
1/2 tsp powdered ginger
1 large onion, chopped
Method:
Dice the vegetables, bring a pan of water to a boil, add the vegetables and cook for about 6 minutes, or until just tender. Drain and set aside.
Halve the aubergines and scoop out the insides (leave the skins whole). Bring a pan of water to a boil, add the aubergine flesh and simmer for 10 minutes, or until tender. Drain and chop.
Melt the butter in a pan, add the onion and fry for about 6 minutes, or until golden brown. Now add the chillies, garlic, coriander seeds, cumin seeds, cardamom seeds, cloves and ginger. Fry for a few minutes, until brown and aromatic then turn into a bowl with the mixed vegetables and the cooked aubergine flesh. Season to taste with salt then stuff this mixture into the hollowed-out aubergine skins.
Arrange the stuffed aubergines in a steamer basket, place over a large pan of boiling water and steam for about 15 minutes, or until completely tender. Serve hot.
