Slice the aubergines into four leaving them attached only at the stem. Lightly dab the brinjal on the inside with some salt and turmeric powder. Deep fry.Key Ingredients: eggplant
In a pan dry roast coriander seeds, saunf and zeera. Grind these with all the other masalas on the ingredient list.
Stuff the deep fried aubergines with this masala. Keep aside.
In a kadhai / wok, take mustard oil, add bay leaves, cloves and heeng water.
Add the stuffed aubergines. Toss.
Sprinkle some salt according to taste. Toss. Serve.
, vegetable oil
, coriander seeds
, cumin seeds
, fenugreek seeds
, mustard seeds
, onion seeds
, carom seeds
, raw mango powder
, Red chill
, mustard oil
, bay leaf