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.
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.
Key Ingredients: eggplant, vegetable oil, coriander seeds, fennel, cumin seeds, fenugreek seeds, mustard seeds, onion seeds, carom seeds, raw mango powder, turmeric, Red chill, mustard oil, bay leaf, cloves, asafoetida, salt