1 tbsp corainder powder
1 tsp garam masala
1 tsp amchoor
1 tsp chilli powder
8 baby eggplants
2 tsp olive oil
salt as per taste
Blend cumin, coriander, garam masala, amchoor, chilli powder and salt with 2 tbs water to make a thick paste.
Cut eggplants halfway through the middle, stuff above paste and let it stand for 20 mins.
Heat oil in skillet , place eggplants and keep turning occasionally, until sides are browned and eggplants are tender.
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