PREPARATION

1. Slit the eggplant in the centre and keep aside.
2. Take bowl, add 1 teaspoon green chili, 2 tablespoons garlic paste, 2 tablespoons ginger paste, 1 teaspoon red chili, 1/2 teaspoon turmeric, 2 teaspoons salt, 1 teaspoon garam masala, 1 teaspoon coriander, 2 teaspoons fennel seeds and mix well to combine.
3. Stuffed the eggplant with spice powder mixture evenly. Keep all the stuffed eggplant aside.
4. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin, 10 curry leaves and stir well.
5. Add 175 grams onions and fry till translucent.
6. Now, add 175 grams tomato and saute for few minutes.
7. Add the remaining spice powder mixture and the stuffed eggplant in it.
8. Mix it well and turn around a few times on high heat.
9. Cover it with a lid and cook for 10 - 15 minutes.
10. Serve hot.