Serves: 3-4
Method:
Ingredient | Qty | Prep |
Eggplant | 8-10 small | should be fresh |
Salt | to taste | |
For Paste: | ||
Onion | 2 large | |
Green chilis | 2-3 large | |
Oil | for frying |
Method:
- 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
Notes:
Serve with plain rice and ghee.
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