Aubergine Stuffed with Green Chutney

You will need:-

• 8-10 Thai aubergine
• salt to taste
• Lemon wedges
• ½ cup fresh coriander
• 3 tablespoon fresh mint
• 2-3 green chillies
• ½ " fresh ginger
• 2-3 cloves garlic
• ½ teaspoon red chilli powder
• 1 teaspoon ground cumin and coriander ( dhana jeera powder )
• 1 teaspoon cumin and mustard seeds
• ¼ teaspoon turmeric powder ( I did not use it, I wanted to keep masala green )
• 4-5 tablespoon oil
• Pinch of hing ( asafoetida )

Method:-
Place salt, coriander, mint, chillies, ginger and garlic in a blender and grind to a coarse paste with a minimum amount of water. Keep it a side.
Wash the aubergine and cut Wash and cut through each aubergine into half stopping where the stem is. Make another cut in the same way, making cross with another slice. Stuff them with green chutney and leave it aside. you will have some extra masala left, leave it a side.
Heat oil in pressure cooker and add mustard and cumin seeds. When they splutter add hing and slowly place all the stuffed aubergine in the cooker. sprinkle left over chutney and little salt in there and add 3-4 tablespoon of water.
In three whistle sabji should be ready. Squeeze some fresh lemon juice.
Serve hot with round and soft gujarati rotlis, or Paratha.

Note:- If you do not have pressure cooker, make sabji in open pan on a very low heat. It will take more time and energy. But the results will be the same.
Adding water, depends on the vegetables, here in UK most of the green veggies don't need much water.