Spicy eggplants

Small eggplants filled with mixture of spices and cooked on low heat. Tastes great with Indian breads !!!

Ingredients:
7-8 small eggplants
1 large potatoe (cut into wedges)










For filling:

filling mixture 

1 tablespoon red chilli powder(lal mirch)
1/2 teaspoon turmeric powder(haldi powder)
1 tablespoon dry mango powder(aamchoor)
1 tablespoon garam masala
2 tablespoon coriander powder(dhania)
1/2 tablespoon roasted cumin powder(bhuna jeera)
1/2 tablespoon black salt(kaala namak)
1 tablespoon common salt
2 tablespoon mustard oil
1 table spoon mango pickle paste
For tadka:
1 teaspoon fennel seeds(saunf)
1 teaspoon onion seeds(kalaunji)
1 teaspoon mustard seeds(rai)
1 teaspoon asafeotida(hing)
2 tablespoon mustard oil
For garnishing:
nicely chopped coriander leaves
Method:

filling the eggplants with mixture

In a bowl, mix all the ingredients for the filling. Wash and  make cuts the eggplants enough so that they could be filled properly. Fill them nicely with the filling mixture.

Filled and coated eggplants cooking on low heat

In a kadahi, heat oil and put saunf, rai, kalaunji and hing. When they start to crack, place the eggplants and sliced potatoes. Coat them with the remaining filling mixture. Cover with lid and let them cook on low-medium flame for 15-20 minutes. Turn them  in between, so that they could be cooked from both sides.
Garnish with coriander leaves.
Delicious Spicy eggplants is ready