8 baby aubergines (small sized baingan, slit), lightly dabbed on the inside with some salt and turmeric powder
Oil to deep fry
For the masala
2 Tbsp coriander seeds, dry roasted
1 Tbsp saunf (fennel seeds), dry roasted
1 tsp zeera (cumin) seeds, dry roasted
1 1/2 tsp methi daana (fenugreek seeds)
2 tsp white mustard seeds
1/2 tsp black onion seeds
1/2 tsp ajwain (carom seeds)
4 tsp amchoor (mango powder)
1/4 tsp turmeric powder
Red chilli powder, to taste
To toss the aubegines:
5 Tbsp mustard oil
2 bay leaves
2 pinches heeng dissolved in 2 Tbsp water
Salt, to taste
Slice the aubergines into four leaving them attached only at the stem. Lightly dab the brinjal on the inside with some salt and turmeric powder. Deep fry.
In a pan dry roast coriander seeds, saunf and zeera. Grind these with all the other masalas on the ingredient list.
Stuff the deep fried aubergines with this masala. Keep aside.
In a kadhai / wok, take mustard oil, add bay leaves, cloves and heeng water.
Add the stuffed aubergines. Toss.
Sprinkle some salt according to taste. Toss. Serve.