Preparation Time: 20 minutes
Ingredients
- Egg Plants (Indian, small elliptical), 4 or egg plants long, 2
- Chopped onion, 1 Tbsp
- Green chili, 1, finely chopped
- Fresh Coriander leaves, finely chopped, 2 tsp
- Gram flour (Besan), 1 Tbsp
- Canola oil, 1 tsp
- Yogurt, 2 tsp
Spices
- Red chili Powder, 3/4 tsp
- Coriander Powder, 1 tsp
- Turmeric Powder, 1/8 tsp
- Salt to taste
Preparation
1. Wash the baingan (eggplants). Cut into 1.5" pieces of the long type egg plants. Make a slit at one long side of the egg plant.Take out some portion of the plant from inside to create a small cavity.
2. Take yogurt in a small bowl, add 2 tsp water, gram flour, and all the spices. Mix well to make a paste. Add chopped onion, green chillies, and half of the corriander leaves. Fill this paste in the cavity of each baigan (eggplant) and close the egg plants gently. Leave some paste in the bowl.
3. Heat a nonsticking deep pan and take oil. Add the remaining paste and fry it for 3-5 minutes. Add all the eggplants, and cover the pan. Cook for 3-5 minutes. Change the sides of the egg plants and again cook for 3-5 minutes.
4. Sprinkle the coriander
leaves.