- Eggplants small size 7-8
- Red chilli powder 1 tsp
- Salt to taste
- Garam masala 1 tsp
- Coriander powder 1 tsp
- Ginger powder 1 tsp
- Ginger powder 1 tsp
- Chicken keema 100 gms
Method
- Mix all dry spices in keema.
- Slit eggplants taking care that they do not separate from stem. Fill keema in the cuts liberally.
- Heat oil in pan and cook the eggplants thoroughly from all sides.
- When eggplants start to cook from all sides, cook on low heat for about 30 minutes.
- Turn them from time to time.
- Cut one of the eggplant and check if cooked well, else cook for some more time.
- Serve hot as appetizer.
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