Wash, clean and dry the eggplant.
Slit each eggplant lenth wise.
Mix all dry spices in a bowl.
Stuffed the mixture in to the slit brinjals.
Heat oil in a kadai.
Add eggplants gently.
Softly stir them and cook on low flame until done .
Drain out in a plate.
FOR CURRY:- heat oil in a pan.
Add onions, Ginger and garlic in it and saute it until golden.
Add tomatoes and green chilly in it soute for 5min.
Switch off the flame and let the mixture cool down.
Grind this mixture with mint and corriander leaves in to a smooth paste.
Heat oil in a pan.
Add paste in it and saute until oil separates.
Add salt and dry spices in it. Mix well.
Now add fried eggplant in it. Mix gently.
Cook for two minutes.
It's ready.
