- 8 – 10 pieces of tiny eggplants
- 1 tbsp red chili powder
- 2 tbsp coriander powder
- 1 tbsp garam masala
- 1 tbsp jeera powder
- salt, to taste
- 2 tbsp lemon juice
- Mix all the ingredients of the stuffing in a bowl and set aside. Wash the eggplants and slit half-way through the middle without cutting them into halves. Spread the filling into the slits of the eggplants.
- Heat oil in a non-stick pan and add the stuffed eggplants. Cover cook for 10–15 minutes on medium-low heat, turning them every few minutes to get them brown on all sides.
Recipe by Hooked on Heat
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Here you will find information on hundreds of Indian dishes, starting from Dips, Sauces and Chutneys, going through Soups and Salads and passing through Delectable Desserts and other food categories that will make your mouth water. You can reach this wealth of information at the following URL: hookedonheat.blogspot.com