Eggplants (Indian)      8 Nos.
	Onion 			4  Nos
	Tomatoes 		2  Nos
	Turmeric Powder 	1/2  tspn
	Chilli powder	 	1/2  tspn
	Coriander Powder 	2  tspn
	Ginger Chopped		5 gms.
	Green chillies		2 nos.
	Coriander chopped	to garnish
	Oil 			100  ML
	Salt 			to taste

• Cut the tip of brinjals and take out seeds with a potato peeler.
• Heat oil. Fry the chopped onions till brown.
• Add the Chopped tomatoes and add the dry Masalas.
• Bhunao till it leaves oil.
• Cool and fill the mixture in Eggplants.
• Heat oil in a pan and add Eggplants, cover and cook on slow heat till done.
  
• Note: Serves 4 people, takes about 45 minutes for preparation & cooking.

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