Prep Time : 10 mins
Cooking Time : 20 mins
Serve : 2
Eggplant /baingan - 4 long size
Crushed peanuts - 1/2 bowl
Ginger garlic paste - 1 tsp
Fennel powder - 1/2 tsp
Dry mango powder/amchur powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Asafoetida - 1/4 tsp
Salt - to taste
Oil - 4 tbsp
Wash and clean the eggplant.
Stalk trimmed and partially slit into quarter.
Heat one tbsp oil in a pan
Add crushed peanuts and all the spices and saute for one mins and keep aside.
Now stuffing is ready.
Heat one tbsp oil in a pan.
Add eggplant and saute for one mins in a low flame.
Stuff the filling in the eggplant.
Heat oil in the same pan.
Add stuffed eggplant and leftover spices and cover it and cook in a low flame.
When color of eggplant becomes lightly brown then turn over another side.
Serve hot with rice or chapatis.