Kheema-Stuffed Brinjals

250 grams small brinjals
250 grams mincemeat
4 green chilies (minced)
1 piece ginger 4 flakes garlic
1 large onion 8 tblsps ghee a little milk
1 tsp garam masala
1/2 tsp each of turmeric powder, powdered cumin and coriander seeds
a large pinch each of nutmeg and mace
chilli powder to taste
25 grams each of raisins, AL-monds and pistachios (fried and sliced)
1 boiled egg (shelled and diced)
a handful of coriander leaves
6 mint leaves (chopped fine)
1 large tomato (blanched and sliced)
salt to taste
1/2 curds (beaten)
1/4 tsp saffron essence

METHOD:

Cut the brinjals into four, half-way through. Grind the green chillies, ginger, garlic and onion to a paste. Heat 4 tblsps of ghee and fry the onion paste, sprinkling a little milk now and then till golden. Add the mutton and all the spices, and cook till dry. Cover with hot water and continue cooking till tender and dry. Now mix in all the nuts and raisins and remove from fire. Add the egg, along with the coriander and mint leaves and stuff the mixture well into the brinjals. Heat 4 tblsps of ghee and fry the brinjals gently till they change color. Then add the tomato, salt and curd. Cover tight and cook till the brinjals are tender and the gravy thick. Sprinkle saffron essence on top and garnish with a few coriander leaves. Serve at once.