4gm panch phoran (Bengal spices)
2gm red chilli powder
2gm coriander powder
2gm garam masala powder
3gm ginger julienne
5gm chopped coriander
- Slit the brinjal into quarters length wise. Roast the panch phoran (cumin, saunf, kalonji, methi dana, rai. 2:1:1:1:1) and powder.
- Mix with all the other spices and fill in the brinjal.
- Heat the oil and saute the brinjal until done.
- Garnish with ginger juliennes and chopped corriander before serving.