|Eggplant||8-10 small||should be fresh|
|Green chilis||2-3 large|
- Slit eggplant crosswise (it should still be attached to the crown)
- Stuff onion and chili paste in eggplant
- Fry with salt in 1/4 to 1/3 cup oil with lid closed, stirring often to prevent burning
- Cook till almost done
- Add rest of the onion paste and remove from heat when eggplant is tender
Serve with plain rice and ghee.