This dish is traditionally known as Kalonji Barvan Baingan. Kalonji/Nigella is a dark and mysterious spice that adds flavorful surprise to this dish that will make eggplants taste superb.
- Wash the eggplant and give slit criss-cross.
- In a pan add red chilly, coriander seeds, slightly roasted.
- Then add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, kalonji seeds, ajwain androast it, put all these ingredients into the blender and make powder.
- In this powder add turmeric, amchur powder, salt, chilly powder, mix all of them and add water and make a thick paste.
- Stuff the masala in the baby eggplant.
- Heat oil in a pan, add 5 ingredients (mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, kalonji seeds)and add stuffed eggplants, put the lid on and cook for some time in a slow flame.
- Turn the eggplants all the directions and cook for some time, and sprinkle the masala on the top of the eggplant curry and add coriander cook for 1 minute and switch off the flame.
Serve hot with roti, or rice.