Ingredients :
4 egg plants, chopped
1 tbsp onion, chopped
1 green chilli, finely chopped
2 tsp chopped coriander leaves
1 tbsp besan
1 tsp canola oil
2 tsp yogurt
Spices :
¾ tsp red chilli powder
1 tsp coriander powder
½ tsp haldi powder
salt to taste
Make a slit at one long side of the eggplant.
Take out some part of the plant from inside to create a small cavity.
Take yogurt in a small bowl, add 2 tsp water, gram flour, and all the spices.
Combine well to make a paste. Add chopped onion, green chillies, and half of the coriander leaves.
Fill this paste in the cavity of each eggplant and close the eggplants gently.
Leave some paste in the bowl. Heat a non-sticking deep pan and take oil.
Add the remaining paste and sauté it for 3 to 5 minutes.
Add all the eggplants, and cover the pan. Cook for 3 to 5 minutes.
Change the sides of the eggplants and again cook for 3 to 5 minutes.
Sprinkle the coriander leaves.
