2 tablespoons Oil
6-8 Baby Eggplants
Chopped Coriander for topping
For the Filling:
2 Onions, finely chopped
1 Tomato, finely chopped
1 teaspoon Ginger paste
1 tablespoon Coriander Powder
1 teaspoon Chili Powder
½ teaspoon Cumin Powder
½ teaspoon Turmeric Powder
1 teaspoon Raw Mango Powder (Amchoor)
Salt to taste
To prepare the eggplants, hold them at the base and slit them lengthwise in such a way that they open out like a flower and you don’t cut the baingan completely. Set aside.
To prepare the filling, mix together all the ingredients under filling. Stuff the mixture into each eggplant.
Heat oil in a pan and place the eggplants in the pan.
Reduce the flame and cover and cook the eggplants for 20-25 minutes till they are soft and cooked through, turning once or twice midway.
Top with chopped coriander and serve hot.