Ingredients
eggplant (long) 200 g (4 Medium)
Salt 1/2 tsp
Turmeric powder 1/8 tsp
Red chilli powder 1/4 tsp
Dhania powder 1/2 tsp
Amchur 1/4 tsp
Garam masala a pinch
Fat 2 tbsp
Preparation
Wash and wipe the eggplants dry. Slit them length wise. Mix all the dry masalas and fill into the brinjals. Heat fat in a karahi and add brinjals. Cook on medium fire till tender (add a little water if necessary).
