Guthi Vankayi Koora

Serves: 3-4  

Eggplant8-10 smallshould be fresh
Saltto taste
For Paste:
Onion2 large
Green chilis2-3 large
Oilfor frying

  1. Slit eggplant crosswise (it should still be attached to the crown)
  2. Stuff onion and chili paste in eggplant
  3. Fry with salt in 1/4 to 1/3 cup oil with lid closed, stirring often to prevent burning
  4. Cook till almost done
  5. Add rest of the onion paste and remove from heat when eggplant is tender

Serve with plain rice and ghee.