900gm Small Baigan (brinjal)
4gm panch phoran (Bengal spices)
2gm red chilli powder
2gm coriander powder
2gm garam masala powder
3gm ginger julienne
5gm chopped coriander
Slit the brinjal into quarters length wise. Roast the panch phoran (cumin, saunf, kalonji, methi dana, rai. 2:1:1:1:1) and powder.
Mix with all the other spices and fill in the brinjal.
Heat the oil and saute the brinjal until done.
Garnish with ginger juliennes and chopped corriander before serving.