Chop the eggplant vertically in ‘ ‘ shape but don’t cut it and separate completely, just make deep cuts till its end but all 4 vertical pieces should be stick together. Don’t cut the tip of eggplant. And cut a small portion of its bottom that it could stand vertically.
Make mixture of finely copped onion tomatoes, coriander, turmeric powder, redchilly powder, gurellu powder, pinch of jiggery, salt. Mix it finely and fill it in cut egpants.
Make a tempering with cooking oil, mustard seeds, Cumin seeds, Asafoetida (Hing) a pinch, curry leaves, and rest the spice mixture filled Egg plants, and add remaining spice mixture on the stuffed egg plants.
Cook it in mild flame for 10-12 minutes.
5. Serve with rice or roti.
