Ingredients:

• 1 lb – small Eggplant (from an Indian store)
• 1 tbsp – each of coriander powder and Turmeric
• 1/2 tbsp – each of Red Chilli powder and dry Mango powder
• 1/2 tbsp – Saunf
• salt to taste
• oil

Method:

1. Wash the eggplant after removing the stem.
2. Mix all the masala mixture.
3. Slit the eggplant in the middle but don’t break it apart.
4. Fill the masala mixture in it, stuffing as much as you can.
5. Heat oil in a frying pan and cook the stuffed eggplant covered in it till it is soft to touch.
6. Keep stirring in-between to avoid it from getting burnt.

Recipe courtesy of Shakti Jha