Baby Brinjals / Eggplants : 18 – 20
Chickpea Flour / Besan : 1/2 cup
Cumin Powder / Cumin Seeds: 1/2 tsp
Red Chilli Powder : 1 tsp
Salt to taste
Oil : 3 tbsp
. Combine the chickpea flour, one tablespoon of oil, salt and red chilli powder in a mixing bowl and set aside.
. Wash the brinjals and make a plus shape slit and stuff them with the chickpea flour mixture.
. Heat two tablespoons of oil in a pan and add the stuffed eggplants.
. Cover it with a lid and cook them on a low flame. Turn the eggplants occasionally so they cook evenly.
. Cook until they are soft.
. Switch off the flame and serve hot with rice.