Koothimeera Vanakayya (Eggplant curry)

Ingredients:
EggPlants– 10
Cilantro (Coriander leaves) – 1bunch
Green chillies – 6
Cumin – 2 tsp
Lemon juice - 1 whole
Oil – 2tsp
Salt - 1tsp

For Stuffing:
- Grind the coriander leaves, greenchillies and salt into a smooth paste.

Method:
- Wash and slit each brinjal into four sections length wise without cutting off the crown.
- Now stuff all the brinjals with coriander paste.
- Take a oil in the pan, add cumin seeds, add stuffed eggplants and saute for a couple minutes.
- Squeeze the lemon juice on the eggplant mixture.
- Cover the pan and cook the brinjals for 20 min on slow heat.
- Can be served with chapathis and rice.