Keema Stuffed Eggplants

Ingredients

• 4 whole Long Eggplants (Choose medium-large ones that can hold stuffing.)
• 1 pound Onions (Divide: 1/2 lb finely chopped, 1/2 lb thinly sliced.)
• 1/4 pound Potatoes (Peeled and cut into fine matchsticks (sali).)
• 1/2 cup Ghee (Or oil. Quantity estimated for frying and cooking.)
• 1/2 pound Cooked Spiced Keema (Minced Meat) (Pre-cooked minced mutton or chicken, seasoned with spices and lime juice.)
• 4 whole Hard-boiled eggs (Peeled.)
• 1 tablespoon Ginger paste (Freshly crushed.)
• 1 tablespoon Garlic paste (Freshly crushed.)
• 4 whole Green chilies (Finely chopped.)
• 1 cup Fresh Coriander (Chopped. Originally '5 bunches leaves'.)
• 8 leaves Mint leaves (Chopped.)
• 2 teaspoons Salt (Divided use.)
• 1 teaspoon Garam Masala (Heaping teaspoon.)
• 1 teaspoon Worcestershire sauce (Originally 'Vilayati sauce'.)
• 2 cups Water (Originally '1 seer'.)

Instructions

1. 1Wash and finely chop the coriander, green chilies, and mint. Peel and crush the ginger and garlic. Peel the potatoes and cut them into fine matchsticks (sali), then wash and dry them. Peel the onions; chop half of them finely (for stuffing) and slice the other half into thin shreds (for gravy).
2. 2Peel the eggplants completely but leave the stems intact. Cut a slice about 1/2 inch thick from the bottom (or side) to create an opening. Carefully scoop out the seeds and inner flesh using a small spoon or knife handle, creating a hollow cavity up to the stem without piercing the outer wall. Keep the cut slices to use as lids.
3. 3Heat the ghee in a pan. Fry the potato matchsticks until crisp and golden, then remove. In the same ghee, fry the finely chopped onions until golden, then remove. Remove most of the ghee from the pan, leaving about 1 tablespoon. Briefly sauté the coriander and green chilies in the remaining ghee.
4. 4In a bowl, combine the cooked keema, fried potato sticks, fried chopped onions, sautéed coriander/chilies, chopped mint, and 1 teaspoon of salt. Mix well. Divide this mixture into 4 parts. Stuff each hollowed eggplant with the mixture, placing one whole hard-boiled egg inside each eggplant amidst the stuffing. Replace the cut slice (lid) and secure it firmly with toothpicks or bamboo skewers so the filling does not escape.
5. 5Return the reserved ghee to the pan (or use fresh ghee). Fry the sliced onions until golden. Add the ginger and garlic paste and sauté until aromatic. Add the remaining 1 teaspoon of salt and pour in the water. Arrange the stuffed eggplants side-by-side in the pan. Cover and simmer over low heat (originally charcoal embers) until the bottom layer of the eggplants is soft. Carefully turn them over with a spoon to cook the other side without breaking them.
6. 6Continue cooking until the water evaporates and the ghee separates from the gravy. Ensure the eggplants are tender but not falling apart. Just before removing from heat, stir in the Worcestershire sauce and sprinkle with garam masala. Serve hot.