Murgir Begun Cutlet (Chicken & Eggplant Cutlet)

Serves four to five people.

Ingredients:

• Murgi keema (ground chicken) - 1 cup
• Small, round, soft eggplants - 3
• Beaten egg - 1
• Chopped green chili - 1 teaspoon
• Chopped coriander - 2 tablespoons
• Crumbs - 4 to 5 tablespoons
• Chopped onion - 4 tablespoons
• Garlic paste - ½ teaspoon
• Ginger paste - 1 teaspoon
• Black pepper - ½ teaspoon
• Cumin powder - ½ teaspoon
• Salt - 1 teaspoon
• Oil - 4 tablespoons

Preparation:

• Clean and cut the eggplants lengthwise into two pieces.
• Boil the pieces.
• Once the pulp is completely boiled, gently lift the pieces out of the water.
• Keep aside for cooling.

• Boil the ground chicken with salt, garlic and ginger in 2 cups of water over low heat.
• Keep aside once boiled.

• Heat the oil in a pan and add onion.
• Once the onion turns red, add the boiled chicken.
• Saute over low heat until the chicken begins to turn red. Keep aside.

• Slowly scoop out the soft seeded pulp out of the eggplants with a spoon.
• Keep the skin as intact as possible, and keep aside.

• Mash the pulp and mix with the chicken.
• Cook the mixture over low heat.
• Add salt, cumin, black pepper, coriander. Keep on low heat until the mixture thickens.

• Stuff the eggplant skins with the mix, and press down hard with a spoon.
• Add a layer of beaten eggs on top of the mix and add crumbs to thicken.
• Fry each cutlet in oil and serve hot.