• 12 small Indian Eggplants (Baby baingan)
  • 1 Large Onion
  • 1/2 Tsp Ginger
  • 3-4 cloves Garlic
  • 1 green chill
  • 2 tbsp chickpea flour
  • 1 tsp dry mango powder or chaat powder
  • 1 tsp turmeric/Haldi powder
  • 1 tsp coriander powder
  • 1/4 cup cilantro



  • 1 tbsp coconut cooking oil
  • 1 tsp cumin seeds
  • Salt to taste


  1. Wash and split the eggplants into four parts, while keeping them together. You can keep the stalk or remove it.
  2. Roughly chop the onions add it to the blender.
  3. For the stuffing blend the onion with chilli, ginger, garlic, and all masalas to a smooth paste.
  4. Fill the split eggplants with 3/4th of the paste.
  5. Heat oil in a pan, add cumin seeds.
  6. Add the eggplants in the oil and cover till cooked, keep turnign the eggplant and cook well from all sides.
  7. Once all sides are cooked, add the remaining paste and cook for another 10 mins on a low flame.
  8. Finish with chopped cilantro.

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