2 Tbsp. coriander seeds ] 5 1/2 Tbsp. oil 2 Tbsp. cumin seeds ] spices 2 large anions (chopped) 1 Tbsp. red chilies ] salt to taste 6 Tbsp. chana dhal ] 15 eggplants
Fry chilies, coriander, cumin and chana dhal in 1/2 tablespoon of oil until golden brown. Saute the onions in 1 tablespoon oil until brown. Dry blend the spices into a powder first. Then add the sauteed onion and salt with the powder and blend them into the paste. Split open the eggplants and stuff them with the paste. Heat 4 tablespoons and mustard of oil in a pan and place the eggplants on it. Cook until done. Turn over at least twice so that all sides will be cooked equally. (You can bake them also instead of frying.)